Massaman curry is a rich, aromatic dish that perfectly balances sweet, savoury, and mildly spiced flavours. Originating from the southern region of Thailand, it is a culinary reflection of Thai and Persian influences, with its unique combination of spices like cinnamon, cardamom, and cloves. This comforting curry is known for its creamy coconut milk base and its ability to bring together hearty ingredients like chicken, potatoes, and nuts into a truly satisfying meal.
What sets Massaman curry apart is its complexity of textures and flavours. Tender chicken pieces and soft, golden potatoes soak up the luscious, spiced curry sauce, while roasted cashews and crispy fried shallots provide a delightful crunch with every bite. Each mouthful is a journey, offering a gentle heat balanced by the sweetness of tamarind and the earthiness of the curry paste. This dish is as much about its vibrant taste as it is about creating a warm and inviting meal to share with loved ones.
Whether you’re new to Thai cuisine or a seasoned enthusiast, Massaman curry is a dish that promises to impress. Easy to prepare and deeply flavourful, it pairs beautifully with steamed jasmine rice or flaky roti, making it a versatile favourite for any occasion. Gather your ingredients, and let this recipe guide you in creating a restaurant-quality Massaman curry right in your own kitchen!
Ingredients
For the Curry:
- 500 gram chicken breast or thighs (cut into pieces)
- 2 medium potatoes
- 1 large onion
- 1 cup coconut milk
- 1 cup chicken stock
- 2 tablespoons Massaman curry paste
- 1 tablespoon fish sauce
- 1 tablespoon tamarind paste
- 1 tablespoon palm sugar (or brown sugar)
- 1 cinnamon stick
- 2-3 cardamom pods
- 2 bay leaves
- 1 tablespoon vegetable oil
Optional garnish:
- 1/3 cup roasted cashews
- 1/2 cup fried shallots
- fresh coriander leaves
- lime wedges
Instructions
Prepare the curry base:
- Heat vegetable oil in a large pot or wok over medium heat.
- Add the Massaman curry paste and stir-fry for 2–3 minutes until fragrant.
- Add the coconut milk, stirring until the paste is fully incorporated.
Add the aromatics and protein:
- Stir in the cinnamon stick, cardamom pods, cloves, and bay leaves.
- Add the chicken pieces and coat them in the curry mixture.
- Cook for 5–6 minutes until the chicken starts to brown slightly.
Simmer the curry:
- Add chicken stock, fish sauce, tamarind paste, and palm sugar. Stir well.
- Toss in the cubed potatoes and onion quarters.
- Bring to a boil, then reduce to a simmer. Cover and cook for 20–25 minutes, stirring occasionally, until the potatoes are tender and the chicken is cooked through.
Finish and serve:
- Taste and adjust seasoning with additional fish sauce or sugar, as needed.
- Transfer to a serving dish and top with roasted cashews and fried shallots.
- Garnish with fresh coriander leaves, if desired.
Nutritional Information
- Per serving
- Energy: 2192 kcal / 9163 kJ
- Fat: 161 g
- Protein: 92 g
- Carbs: 127 g