Go Back

Thai Massaman Curry with Chicken

A rich and comforting Thai Massaman Curry made with tender chicken thighs, aromatic spices, and creamy coconut milk, perfect for family gatherings and cozy dinners.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds chicken thighs, bone-in, skin-on The skin adds flavor and moisture.
  • 2 cups coconut milk, divided Choose full-fat for rich creaminess.
  • 5 to 6 tablespoons Quick Massaman Curry Paste Homemade is best; reputable store-bought options like Thai Kitchen work too.
  • 3 tablespoons palm sugar or light brown sugar This adds depth and balances the tanginess.
  • 2 to 3 tablespoons tamarind paste Provides signature tang.
  • 2 to 3 tablespoons fish sauce Look for high-quality brands like Red Boat.
  • 2 bay leaves (optional) Adds an aromatic layer.
  • 10.5 ounces potatoes, cut into 1-inch chunks Adds heartiness; use golden or red potatoes.
  • 1/2 large onion cut into 1/2-inch strips A sweet onion like Vidalia complements the spices beautifully.
  • 1/4 cup unsalted roasted peanuts For crunch and extra flavor.

Method
 

Preparation
  1. Begin by browning the chicken thighs in a heavy-bottomed pot over medium-high heat, creating a golden crust.
  2. Remove the chicken and set aside.
  3. Toast cumin, coriander, cloves, and cardamom in the pot until fragrant, then grind with cinnamon and nutmeg; mix with red curry and shrimp paste.
  4. Pour in 1/2 cup of coconut milk, stir in the curry paste, and bring to a boil.
  5. Add remaining coconut milk, palm sugar, half the tamarind paste, half the fish sauce, and bay leaves; combine well.
Cooking
  1. Return chicken to pot, cover partially, and let simmer for 35 minutes.
  2. Add potatoes, onions, and half of the peanuts; ensure they are covered in liquid. Cook until fork-tender, about 10-15 minutes.
  3. Taste and adjust seasoning with more fish sauce or tamarind paste as desired.
  4. Garnish with remaining peanuts and serve hot with jasmine rice.

Notes

Use high-quality ingredients for best results. Allow ingredients to come to room temperature before incorporation. Leftovers can be stored in the fridge for up to 3 days.