Massaman Curry Thai Recipe
This Thai massaman curry recipe is easy to make and full of rich, warm, mellow flavor. Make it with your choice of chicken or tofu and potatoes in a lovely spiced curry sauce.
How to Make the Best Massaman Curry Thai
Massaman curry is one of Thailand’s most beloved dishes, known for its rich, mellow flavor profile that sets it apart from other Thai curries. Unlike the fiery heat of green or red curries, massaman features warm spices like cinnamon, cardamom, and nutmeg that mingle beautifully with creamy coconut milk and tender potatoes. The result is a comforting, aromatic dish that’s perfect for cooler evenings.
This recipe makes building the complex flavors of massaman curry surprisingly approachable. Toasting whole coriander and cumin seeds before adding the ground spices creates layers of flavor, while the tamarind paste adds a subtle tang that balances the richness of the coconut milk. The peanut butter is optional but adds a wonderful depth and slight nuttiness that traditional Thai restaurants often include.
Whether you’re new to Thai cooking or a seasoned curry enthusiast, this massaman curry delivers restaurant-quality results at home. Serve it over fragrant jasmine rice to soak up every drop of that incredible sauce, and feel free to customize with your protein of choice—chicken, shrimp, or crispy tofu all work beautifully.
Massaman Curry Thai
This Thai massaman curry recipe is easy to make and full of rich, warm, mellow flavor. Make it with your choice of chicken or tofu and potatoes in a lovely spiced curry sauce.
Ingredients
Potatoes
Curry Base
Sauce & Protein
Instructions
Prep
- Toss the chicken slices with about ½ teaspoon salt. Measure the spices, keeping the whole seeds separate from the ground spices.
- Place potatoes in a pot with cold water just covering them. Bring to a boil and simmer for 5-7 minutes until al dente. Drain and set aside.
Build the Curry
- Heat coconut oil in a large pot or Dutch oven over medium heat. Sauté the coriander seeds and cumin seeds for 2 minutes, stirring.
- Add the shallots and fresh ginger, stir for 1-2 minutes, then add the ground cinnamon, cardamom, cloves, nutmeg, and curry paste.
- Stir in the coconut milk and add the potatoes. Simmer for 10 minutes or until potatoes are fork-tender but not overly soft.
- Add fish sauce, sugar, tamarind paste, and whisk in peanut butter if using.
Finish & Serve
- Add the sliced chicken breast and simmer for 5 minutes or until the chicken is cooked through and opaque.
- Adjust sweetness (sugar), saltiness (fish sauce), and acidity (tamarind paste) to taste.
- Serve immediately with jasmine rice and your favorite toppings.
Notes
- For a vegetarian version, substitute the chicken with crispy tofu and use soy sauce instead of fish sauce.
- Adjust the amount of red curry paste (2-6 tablespoons) based on your heat preference.
- You can use chicken thighs instead of breast for a richer flavor—just adjust cooking time as needed.
- Tamarind paste adds a tangy depth; if unavailable, substitute with a squeeze of lime juice.
