DinnerMain Course

Massaman Curry with Chicken and Potatoes

Name: Massaman Curry with Chicken and Potatoes
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: thai
Ingredients: 800 ml coconut milk full-fat; 70 g massaman curry paste; 500 g chicken thigh boneless, skinless, cut into 1-inch pieces; 300 g potato peeled and cut into 1-inch cubes; 1 pcs yellow onion sliced; 50 g peanut roasted, unsalted; 2 tbsp fish sauce; 1 tbsp palm sugar grated or finely chopped; 1 tbsp tamarind paste; 1 tbsp lime juice freshly squeezed (optional); 0.25 cup thai basil leaf fresh (optional); 4 cup steamed jasmine rice cooked

This rich and aromatic Massaman curry features tender chicken and soft potatoes in a creamy, spiced coconut milk base. It's a comforting and flavorful dish with a perfect balance of sweet, savory, and tangy notes.

An original recipe by Forkin

Total time: 1 hr
Serves: 4
Difficulty: Medium
Per serving: 1,167 kcal

Allergen information: may contain fish, nuts, peanuts, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

800 mlcoconut milk, full-fat
70 gmassaman curry paste
500 gchicken thigh, boneless, skinless, cut into 1-inch pieces
300 gpotato, peeled and cut into 1-inch cubes
1 pcsyellow onion, sliced
50 gpeanut, roasted, unsalted
2 tbspfish sauce
1 tbsppalm sugar, grated or finely chopped
1 tbsptamarind paste
1 tbsplime juice, freshly squeezed(optional)

garnish

0.25 cupthai basil leaf, fresh(optional)

for serving

4 cupsteamed jasmine rice, cooked

Equipment

ladle · knife · cutting board · large pot

The method

Step by step

1
Open the cans of coconut milk and scoop out the thick cream from the top into a large pot or Dutch oven, reserving the thinner liquid.
About 1 min
Cook’s note: Using full-fat coconut milk is key for a rich curry.
2
Heat the coconut cream over medium heat, stirring occasionally, until it begins to separate and a thin layer of oil appears on the surface, about 3-5 minutes.
About 4 min
3
Add the massaman curry paste to the pot and stir constantly for 2-3 minutes, allowing the paste to cook and become very fragrant.
About 3 min
Cook’s note: Cooking the paste properly deepens the flavor of the curry.
4
Add the chicken to the pot and stir to coat it evenly with the curry paste.
About 1 min
5
Pour in the reserved thinner coconut milk liquid, then add the potatoes, onion, and peanuts.
About 2 min
6
Stir in the fish sauce, palm sugar, and tamarind paste.
About 1 min
7
Bring the curry to a gentle simmer, then reduce the heat to low, cover, and cook for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.
About 28 min
Cook’s note: Stir occasionally to prevent sticking and ensure even cooking.
8
Taste the curry and adjust seasonings as needed, adding a squeeze of lime juice if you prefer a brighter flavor.
About 1 min
9
Ladle the Massaman curry into bowls and serve hot with steamed jasmine rice.
About 1 min
Cook’s note: Garnish with fresh Thai basil leaves if desired.

Per serving

Nutrition

57%Score

Calories: 1,166.7kcal
Protein: 48.5g
Carbs: 93.9g
Fat: 76g
Fibre: 10.9g
Sugar: 14.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Massaman curry in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. Add a splash of water or coconut milk if too thick.