Thai Massaman Curry is a rich and creamy dish with warm, aromatic flavors. It’s usually made with chicken, but you can also use beef, tofu, or just vegetables. The protein and veggies simmer in a flavorful Massaman curry paste and coconut milk, then finished with crunchy peanuts and fresh herbs. You can enjoy it with steamed white rice, jasmine rice, or even a simple salad for a complete meal.
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Though it’s a Thai curry, Massaman has strong Indian and Persian influences. Spices like cinnamon, cardamom, star anise, and cumin give it a warm, slightly sweet taste that’s different from other Thai curries. These bold spices blend well with the creamy coconut milk, creating a unique and comforting curry.
In this post, I’m sharing how I make Massaman curry from scratch. I’ve used homemade curry paste, chicken, and a mix of vegetables, but feel free to use store-bought paste and your favorite protein. If you’re in the mood for a cozy, curry-based dish, this one is definitely worth a try.
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Ingredients and Substitutions Overview
To make this Thai Massaman Curry, you’ll need a mix of fresh produce, dry spices, seasonings, and a few Asian pantry staples. Most of these ingredients are easy to find in Asian grocery stores or the international aisle of regular supermarkets. Let’s take a closer look at what you’ll need below.
For the Curry Paste
- Dry Spices: Whole spices like cloves, cumin seeds, coriander seeds, cinnamon sticks, green cardamom, and ground nutmeg give a warm, deep flavor to the curry paste. They also add a rich aroma, slight sweetness, and earthy taste that enhances the overall flavor of the dish.
- Shallots and Garlic: These bring a rich, garlicky flavor and mild caramel-like sweetness. Shallots are often used in Thai cooking for their gentle, slightly sweet taste. If you don’t have shallots, you can use small red onions—they offer a similar flavor and texture.
- Ginger or Galangal: Galangal is commonly used in Thai curries for its citrusy, warm, and peppery flavor. But if you don’t have galangal, ginger works as a great substitute. It adds a similar warmth and mild spiciness. While it doesn’t have the citrusy punch, it still brings nice depth to the curry.
- Lemongrass: Lemongrass adds a bright, zesty, and earthy flavor to the curry. If fresh lemongrass isn’t available, you can use lemongrass paste or dried lemongrass as a substitute.
- Dry Red Chilies: These give the curry a deep red color and a balanced level of heat. Soak them in warm water before blending to soften the skin—it makes the blending smoother. If you prefer a milder curry, remove the seeds before soaking. You’ll still get that smoky flavor without too much heat.
- Peanut Butter: Peanut butter adds a creamy texture and light nutty flavor. If you like some crunch in your curry, you can swap it for whole roasted peanuts.
- Fish Sauce: Fish sauce brings a deep umami flavor and a bit of saltiness that’s common in Thai dishes. If you're not a fan or don’t have it on hand, soy sauce is a good alternative with a milder taste.
For Massaman Curry
- Chicken: Bone-in pieces work great for curries because they release rich juices while simmering, which adds more flavor to the dish. But if you prefer boneless pieces, feel free to use them—they cook quicker and are easier to handle.
- Veggies: Potatoes and carrots add both nutrition and texture, and they hold up well during cooking. You can also use other vegetables like bell peppers, sweet potatoes, or green beans—just use what you have on hand.
- Coconut Milk: Coconut milk gives the curry a rich, creamy base with a slight natural sweetness. For the best results, go with unsweetened full-fat coconut milk. But if you’re looking for a lighter version, light coconut milk works too.
- Broth: You can use either vegetable or chicken broth to simmer the curry. It adds a nice savory depth. Low-sodium broth is a good choice if you want to have more control over the saltiness of the dish.
- Bay Leaf: Sautéing a bay leaf at the start adds a gentle earthy aroma and helps build a deeper flavor in your curry.
- Tamarind Water: Tamarind brings a tangy taste that balances the richness of the coconut milk. Just dilute tamarind paste in a little water before adding it—it blends in more smoothly this way.
- Cane or Brown Sugar: A small amount of sugar at the end helps round out the flavors. You can use cane sugar, brown sugar, or even white sugar based on what you have.
- Herbs and Toppings: Roasted peanuts, Thai chili, cilantro leaves, spring onions, and lime wedges make great toppings. They add crunch, heat, freshness, and a bright, tangy finish. You can add all of them or just keep it simple—it’s up to you!
How to Make Massaman Curry at Home?
Let’s make a flavorful Thai Massaman Curry together! In this recipe, I’ll guide you through making a homemade curry paste and then using it to cook a rich, aromatic curry with chicken and veggies in a creamy coconut milk and broth base. I’ve also added step-by-step photos and a helpful video to make it easy for you to follow along. So, let’s get started!
Enjoy More Flavorful Curries and Thai Inspired Recipes:
- Coconut Chicken Curry
- Yellow Curry
- Green Curry
- Red Curry
- Panang Curry
- Japanese Chicken Curry
- Jamaican Chicken Curry
- Chicken Curry
Massaman Curry
Enjoy the rich and aromatic flavors of this Thai Massaman Curry with chicken. Made with homemade curry paste, tender chicken, and veggies simmered in coconut milk, it’s a comforting dish perfect for lunch or dinner. Pair it with plain rice, flatbreads, or your favorite Asian sides for a complete and satisfying meal.
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Ingredients
For Massaman Curry Paste
- 1 tsp Cumin Seeds
- 2 tsp Coriander Seeds
- 3 Cloves
- 1 Star Anise
- 3 Green Cardamom
- 1 Cinnamon Stick
- 1 small Shallot, chopped
- 4 cloves Garlic, sliced
- 1 tbsp Peanut Butter
- 2 tbsp Lemongrass, chopped, remove the outer layer, and use the tender inner part
- ½ inch Ginger, or galangal, chopped
- 1 tsp Fish Sauce
- ¼ tsp Ground Nutmeg
- 8-10 Dry Red Chilies, soaked, remove seeds for less heat
- Coriander Stalks, from a small bunch
For Massaman Curry
- 1½ lb Chicken , bite-size pieces, bone-in preferred
- 1 Russet Potato, diced
- 1 Carrot, chopped
- 2 Shallot, chopped
- 1 Bay Leaf
- 1 cup Broth, chicken or veg
- 1¾ cup Coconut Milk
- 1 tbsp Cane or Brown Sugar
- 1 tsp Tamarind Paste, diluted in 3 tbsp water
- Black Pepper Powder, to taste
- Salt, to taste
- 3 tbsp Oil
For Garnishing
- Roasted Peanuts
- Cilantro Leaves
- Lime
- Thai Red Chili, optional
Instructions
Preparing Massaman Curry Paste
- In a pan over medium heat, add the dry spices—cinnamon stick, star anise, cumin seeds, coriander seeds, green cardamom, and cloves. Toast them for a minute or two until they turn aromatic. Once fragrant, remove them from the heat and let them cool. Toasting helps bring out their natural oils, which adds more flavor to your curry.
- In a blender jar, add the shallots, ginger, garlic, soaked red chilies, lemongrass, peanut butter, fish sauce, ground nutmeg, coriander stalks, and the toasted spices. Pour in a little water to help blend everything smoothly.
- Blend until you get a smooth and fine paste. Add more water as needed to get the right texture. Once done, set the curry paste aside—it’s now ready to be used in your Massaman curry.
Making Massaman Curry
- In a wide pan over medium heat, pour in the oil and let it warm up. Add the bay leaf and sliced shallots. Sauté them, stirring now and then, until the shallots turn soft and translucent. This helps bring out their natural sweetness and adds depth to the curry’s flavor.
- Add the prepared curry paste to the pan and sauté for a few minutes until it turns fragrant and the oil starts to separate from the sides, creating a richer, deeper flavor.
- Pour in a little coconut milk—I used about ¼ cup (about ⅐ of the total coconut milk). If you’re making a larger batch, feel free to adjust the amount. Mix well until the curry paste blends smoothly with the coconut milk, forming a creamy base and blending the flavors nicely.
- Add the chicken, carrots, and potatoes. Season with a little salt and black pepper. Stir well so the curry paste coats the chicken and veggies evenly. If you prefer, you can add the vegetables a few minutes after the chicken starts cooking, but adding them together works just fine too.
- Cover the pan with a lid and let it cook for 5 to 7 minutes. This helps the chicken release its juices and starts building more flavor into the curry.
- Open the lid and add the broth along with the rest of the coconut milk. Mix everything well. Taste the curry at this stage and adjust the salt if needed.
- Let the curry simmer over medium heat for 20 to 25 minutes. The chicken will turn tender and soak up the curry flavors, while the potatoes and carrots soften nicely. Stir now and then so everything cooks evenly and the sauce thickens slightly.
- Once the chicken is cooked through, add the cane sugar and tamarind water. Stir well and let it simmer for another 3 to 5 minutes. This brings a nice balance of sweet and tangy flavors to the curry.
- Turn off the heat and garnish with fresh coriander leaves. Your flavorful Massaman curry is now ready to serve and enjoy!
Serving
- Serve this Massaman curry with toasted peanuts, chopped Thai red chilies, and fresh lime or lemon wedges on the side. Pair it with your favorite rice for a filling and comforting meal. Want more ideas? Check out the Serving Suggestions section for more ways to enjoy it!
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Chef's Notes and Tips
Here are some helpful tips to make a perfectly flavorful Massaman Curry every time:
For the Massaman Curry Paste
- Toast the Spices: Lightly toasting whole spices like cumin, coriander seeds, cloves, star anise, and cardamom before grinding brings out more flavor. Toast them over low to medium heat for 1–2 minutes until they smell fragrant. Be careful not to burn them, as that can make the curry taste bitter.
- Soften the Chilies: Soak dried red chilies in warm water for at least 30 minutes before blending. This softens the skin and helps you get a smooth paste. It also deepens the color and blends well with other ingredients. For less heat, you can remove the seeds before soaking.
- Use a Mortar and Pestle (If You Can): I usually use a blender for convenience, but if you have the time, try using a mortar and pestle. It brings out more aroma and gives a slightly coarse texture that adds richness to the curry. The pounding helps release natural oils from the spices and herbs, making the paste more flavorful.
- Store the Curry Paste: If you’re not using the whole batch at once, save the rest for later. Keep it in an airtight container in the fridge for up to a week. For longer storage, freeze it in small portions using an ice cube tray or small zip bags. It’s handy to have on hand for quick meals, and freezing keeps the flavors fresh.
For the Massaman Curry
- Marinate the Chicken (Optional): Marinating the chicken before cooking is optional, but it can really boost the flavor. Just coat the chicken with a pinch of salt, some minced garlic, grated ginger, and a little black pepper. Let it sit for 15 to 30 minutes. If you have more time, letting it marinate longer helps the flavors soak in even better.
- Don’t Skip Sautéing the Curry Paste: This is an important step for getting a tasty Massaman curry. Cooking the paste in oil for a few minutes helps bring out the flavors of the spices and aromatics. It also gets rid of the raw taste from garlic, shallots, or chilies, and gives the curry a richer taste. A little caramelizing here makes a big difference—so try not to skip this step.
- Adjust the Consistency: If the curry gets too thick while simmering, you can add a little bit of water or broth to thin it out. If it feels too runny, let it simmer uncovered for a few more minutes to reduce and thicken naturally.
- Customize Your Curry: This recipe uses chicken and veggies, but you can easily make it your own. For a vegetarian version, leave out the chicken and use tofu, mushrooms, or extra vegetables like bell peppers or zucchini. You can also try other proteins like beef, lamb, shrimp, or paneer. Just make sure to adjust the cooking time depending on what you use so everything turns out just right.
- Use Day-Old Curry for More Flavor: Like many curries, Massaman curry tastes even better the next day. If you have leftovers, you might find the flavors deeper and more blended after resting overnight in the fridge.
Nutrition Info
Serving: 1serving | Calories: 339kcal | Carbohydrates: 20g | Protein: 16g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 356mg | Potassium: 596mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2241IU | Vitamin C: 7mg | Calcium: 65mg | Iron: 4mg
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
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Serving Suggestions
Massaman chicken curry is a warm and filling dish that goes well with many sides. These are some of the ones I often serve at home—you might enjoy them too!
- Rice Dishes: Serve the curry with plain steamed white rice, jasmine rice, basmati rice, coconut rice, or brown rice. They all soak up the curry nicely.
- Breads & Flatbreads: You can also pair it with roti, naan, or paratha. These are great for scooping up the curry and make the meal feel lighter.
- Vegetable Sides: If you want to add some veggies, try roasted green beans, broccoli, or zucchini. Stir-fried veggies, sautéed bok choy, steamed broccoli, spinach, or kale are also good choices.
- Salads: A simple cucumber salad, green salad, or Thai mango salad can add a fresh and slightly sweet touch to your meal.
- Soups: For a full meal, you can serve Tom Kha soup, miso soup, or hot and sour soup as a starter along with the curry.
- Fried Rice Dishes: If you’re planning a party or big meal, vegetable fried rice, shrimp fried rice, or chicken fried rice can also go along with the curry, even though it's not a traditional match.
- Thai Iced Tea or Lemongrass Tea: A cool drink like Thai iced tea or lemongrass tea makes a great pairing and helps balance the meal, especially if you're serving it on warm days.
Storage Suggestions
I recommend serving this Massaman curry warm and fresh right after cooking—it tastes best that way. But if you have leftovers, you can save them for later. Here are some simple tips I usually follow to keep the curry fresh:
- In the Fridge: Let the curry cool to room temperature first, then store it in an airtight container in the fridge. It should stay good for up to 3 to 4 days. Cooling before storing helps avoid too much moisture in the container, which can change the curry’s texture.
- In the Freezer: I don’t recommend freezing this curry. Since it’s made with coconut milk, freezing can cause it to separate and turn grainy. Also, the potatoes may become mushy after thawing and reheating, which can affect the overall taste and texture.
- Reheating: When you're ready to eat the leftovers, reheat the curry on the stovetop over low to medium heat until it’s warmed through. If it looks too thick, you can add a little bit of water or broth to bring it back to the right consistency.
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