Thai Massaman Curry Recipe

Ingredients

• 680 g (1 1/2 lb)chicken breasts, cut into cubes
• 1 can (113 g; 4 oz)Massaman curry paste
• 1 tablespoonoil
• 240 ml (1 cup)coconut milk
• 1 largepotato, boiled, peeled and cut into cubes
• 1 mediumonion, thinly sliced
• 20 wholecashews
• 2 teaspoonsfish sauce
• 1 teaspoonbrown sugar
• 1 teaspoonkosher salt

Instructions

1. 1

   Fry the paste

   Heat the oil in a medium pan. Add the Massaman curry paste and cook for 1 minute, then stir in the cubed chicken.

2. 2

   Cook the chicken

   Cook the chicken for 2–3 minutes. Add the coconut milk, mix well, cover the pan and cook for 5–10 minutes.

3. 3

   Add the extras

   Add the onion, boiled potato cubes, cashews and brown sugar. The recipe includes 2 teaspoons of fish sauce, though it can be left out if you prefer.

4. 4

   Finish the curry

   Mix everything together, cover and cook over a medium heat for 10 minutes. Turn off the heat and serve with steamed jasmine rice.

What is Massaman curry?

Massaman is a Thai curry with influences from Indian, Malaysian and Persian cooking. Its characteristic flavour is often mildly spiced and nutty, with a rich coconut base.

This version pairs chicken with potato and cashews for a comforting, substantial curry. Frying the paste briefly before adding the chicken helps bring its aroma into the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 476 calories, 41g protein, 20g carbs, 26g fat.

The chicken provides most of the protein, while the potato and brown sugar contribute carbohydrates. Coconut milk and oil account for much of the fat, with cashews adding some as well; serve with a sensible portion of jasmine rice and add vegetables to round out the plate.

The key ingredients

Curry paste: Massaman paste supplies the dish’s signature seasoning. It can vary in strength, so the finished curry’s heat depends partly on the brand you use.

Coconut milk: This gives the sauce its creamy texture and softens the spice. Stir it in well so it combines with the paste.

Potato and cashews: The potato adds substance, while whole cashews bring a nutty contrast. The potato is boiled before it goes into the pan, so it only needs to warm through in the curry.

Why the potato is boiled first

The method calls for a boiled, peeled potato cut into cubes, rather than raw potato. This means the potato can be added with the onion and cashews near the end of cooking.

Cut it into fairly even pieces so the cubes warm through at a similar pace. Handle them gently when mixing to help keep their shape.

Watch the chicken as it cooks

The chicken is cooked briefly with the paste before the coconut milk is added, then simmered covered for 5–10 minutes. Keep the pieces roughly even in size to help them cook consistently.

Check that the thickest piece is cooked through before serving. The recipe gives a time range, so use the chicken’s doneness as your cue.

Balancing the flavour

Fish sauce adds savoury depth, but the recipe notes that it can be omitted if you do not enjoy its flavour. Brown sugar brings a little sweetness to balance the curry.

Kosher salt is listed in the ingredients, although the method does not specify when to add it. Taste the curry before serving and season to your preference.

Serving ideas

Steamed jasmine rice is the suggested accompaniment and makes an easy base for the creamy sauce. Spoon the curry over the rice so the sauce reaches each portion.

For a more rounded plate, serve with a simple vegetable side. Keep it plain enough to let the Massaman flavours remain the focus.

Recipe notes & tips

• Cut the chicken into similarly sized cubes so it cooks more evenly.
• Stir the curry paste in the hot oil for the full minute before adding the chicken.
• Use boiled potato as specified so it has time to warm through in the curry.
• If you are unsure about the fish sauce, add it to the curry or leave it out as the method allows.
• Check the chicken is cooked through before taking the pan off the heat.

Variations

• Skip the fish sauce: Leave it out if you prefer a curry without its distinctive savoury flavour.
• Adjust the heat: Choose a milder or hotter Massaman paste to suit your preference.
• Add more vegetables: Serve the curry with a vegetable side for extra variety.
• Change the nuts: Use another nut in place of cashews if that suits your preference.
• Make it meat-free: Replace the chicken with a suitable alternative and check the curry paste ingredients.

Common mistakes to avoid

• Adding raw potato: Use the boiled, peeled and cubed potato specified so it can warm through during the final cooking.
• Skipping the paste frying: Cook it in the oil for 1 minute before adding chicken to follow the method.
• Uneven chicken pieces: Cut the chicken into similar-sized cubes to help them cook at the same rate.
• Leaving the pan uncovered: Cover it for both cooking periods as directed.
• Assuming the chicken is done by time alone: Check a thick piece is cooked through before serving.

How to store

Cool leftovers promptly, transfer them to an airtight container and refrigerate for up to 3 days. Reheat until piping hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions