Go Back
Close up of thick orange-brown massaman curry sauce coating tender chicken breast chunks and yellow potatoes, garnished with star anise and red chili oil droplets. (Massaman Curry Recipe)

The Ultimate Massaman Curry Recipe: A Rich Coconut Chicken Delight

Master this authentic Massaman Curry Recipe at home. Featuring tender chicken chunks, boiled yellow potatoes, and roasted peanuts in a thick, rich creamy orange-brown coconut sauce garnished with chili oil.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 645
Ingredients Equipment Method Notes

Ingredients
  

Massaman Curry Ingredients
  • 1.5 lbs (680g) boneless skinless chicken breast Cut into 1.5-inch (4cm) chunks
  • 1 lb (450g) yellow potatoes Peeled and cut into large cubes
  • 1 can (13.5 oz / 400ml) full-fat coconut milk Do not use low-fat versions
  • 4 tbsp (60g) Massaman curry paste High-quality authentic brand
  • 1 tbsp (15ml) coconut oil For searing the chicken and frying the paste
  • 2 tbsp (30ml) fish sauce For umami balance
  • 1.5 tbsp (22g) brown sugar To balance the savory and sour notes
  • 1 tbsp (15ml) tamarind paste Crucial for massaman's slight acidity
  • 1/2 cup (75g) roasted whole peanuts Unsalted
  • 1 whole star anise For infusing the broth and garnishing
  • 1 whole cinnamon stick For infusing the broth and garnishing
  • 2 tbsp (30ml) red chili oil For finishing droplets on the broth surface
  • 1/4 cup (10g) fresh green cilantro leaves For garnishing the final bowl
  • 2 cups (400g) cooked white jasmine rice Served on a small side plate

Equipment

  • 1 Large Dutch Oven Essential for evenly frying the curry paste and simmering the sauce.
  • 1 Rice cooker For preparing the white jasmine rice side dish.

Instructions
 

Preparing the Dish
  1. Place the cubed yellow potatoes into a pot of salted boiling water. Cook for 10-12 minutes until fork-tender. Drain and set aside.
  2. Heat 1 tbsp (15ml) of coconut oil in a large Dutch oven over medium-high heat. Add the chicken breast chunks and sear for 3-4 minutes per side until golden brown. Remove and set aside.
  3. Reduce the heat to medium-low. Add the Massaman curry paste to the residual oil in the pot. Fry for 2-3 minutes, stirring constantly until fragrant.
  4. Pour in the full-fat coconut milk, whisking continuously to dissolve the curry paste and create a rich orange-brown sauce.
  5. Stir in the fish sauce, brown sugar, and tamarind paste. Add the seared chicken back in, along with the whole star anise and cinnamon stick. Cover and simmer on low for 15 minutes.
  6. Remove the lid. Gently fold in the boiled yellow potatoes and roasted whole peanuts. Simmer uncovered for 5 more minutes until the sauce thickens and coats the ingredients.
  7. Ladle into a rustic ceramic bowl. Garnish with fresh green cilantro leaves, top with the star anise and cinnamon stick, and add droplets of red chili oil floating on the surface. Serve with a small side plate of white jasmine rice.

Notes

Prevent Split Coconut Milk: Keep the curry at a gentle simmer rather than a rolling boil to prevent the fats from separating.
Adjusting Flavor: Taste the broth before serving; add a touch more fish sauce for saltiness or tamarind for acidity if needed.
QR Code linking back to recipe