Massaman Curry with Chicken and Potatoes
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
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 800 mlcoconut milk, full-fat
- 70 gmassaman curry paste
- 500 gchicken thigh, boneless, skinless, cut into 1-inch (2.5 cm) pieces
- 300 gpotato, peeled and cut into 1-inch (2.5 cm) 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
- 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
Store leftover Massaman curry in an airtight container in the refrigerator.
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.
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