Homemade Massaman Curry

Thick and creamy homemade massaman curry. This dish is loaded with peanut butter and coconut flavor along with chicken, carrots and potatoes.

If you love Yellow Curry and Red Curry, then you’ll love this massaman version. This recipe is a more subtle version of curry and has become a staple at home tasting just like the ones found at your favorite Thai restaurants.

Homemade massaman curry in blue bowl

A Thai Food Fav

It wasn’t until a few years ago that I really fell in love with Thai food. My brother-in-law took us to a little place in a strip mall in south Salt Lake City and it was amazing!! We ate there a few times a month for years, always ordering the staples: pad thai, pad kee mao, thai fried rice, and of course, massaman curry.

Now that we’ve moved away, I’ve been dying to recreate my favorite dish. It’s not aggressive like yellow curry, instead it has subtle hints of coconut and peanut.

This recipe is also loaded with chunks of potato, carrot and thin slices of chicken. I know you’ll love it as much as I do!

Massaman curry in pan with potatoes, chicken and carrots

How to Make Massaman Curry

This dish requires two types of curry paste: red curry and massaman curry. Most well-stocked grocery stores carry red curry paste, however, they don’t always carry little cans of massaman curry. You can find it at asian markets, or you can make your own. For this dish, I made my own. I had all of the ingredients on hand so it was easy for me to whip up. The choice is yours.

For homemade massaman curry paste, mix together: 3 cloves minced garlic, 2 teaspoons coriander, 1 teaspoon lemongrass paste, 1 teaspoon salt, 3/4 teaspoon black pepper, 1/2 teaspoon cumin, 1/2 teaspoon ginger, 1/8 teaspoon nutmeg, 1/8 teaspoon cinnamon, 1/8 teaspoon cardamom, pinch cloves. If you want it more of a paste, place in the food processor.

From there, you will add your oil to a large skillet or dutch oven set over medium heat. When the oil is hot, saute the onion until tender. Add the carrots and potatoes, cook for 5 minutes.

Pour in the coconut milk (I use Chaokoh brand) and chicken broth, bring mixture to a simmer. Add peanut butter, brown sugar, lime juice, fish sauce and curry pastes, mix to combine. Let the potatoes and carrots simmer for 10 minutes, then add the sliced chicken. Continue cooking for an additional 10-15 minutes or until the vegetables are tender and the chicken is fully cooked.

Remove from the heat, serve over freshly cooked white or brown rice. Garnish with additional peanuts, sliced lime and thai basil, if desired.

Chicken massaman curry with peanuts in bowl

Massaman Tips

We love adding the toppings to give it even more flavor. If you want to change up the flavor to be MORE SPICY, you can add some more red curry paste or even some red chili flakes. 

If you want your sauce to be THINNER, add some more coconut milk or broth. If you want it THICKER, add some more peanut butter or veggies. 

In the small instance you have leftovers, just store in an air-tight container in the fridge for 3-4 days.

This is one dish you’ve gotta try! It’s hearty, flavorful and absolutely delicious! If you’re new to Thai food or curry in general, this is definitely a must-make.

For more recipes, check out:

Homemade Massaman Curry

Thick and creamy homemade massaman curry. This dish is loaded with peanut butter and coconut flavor along with chicken, carrots and potatoes.

Ingredients:

  • 2 tbsp. olive oil, coconut oil or vegetable oil
  • 1/2 yellow onion, diced
  • 3 russet potatoes, peeled and cut into 1/2-inch cubes
  • 3 carrots, peeled and sliced into 1/8-inch thick slices
  • 2 cans (13.5 oz) coconut milk*
  • 1 1/2 c. low-sodium chicken broth
  • 3 tbsp. smooth peanut butter
  • 2 tbsp. brown sugar
  • 2 tbsp. lime juice
  • 1 tbsp. fish sauce
  • 1 tbsp. red curry paste
  • 1 can massaman curry or homemade curry paste – see NOTES below
  • 1 lb. chicken breasts, thinly sliced
  • 1/2 c. chopped roasted peanuts

Directions:

  1. In a large skillet or dutch oven set over medium heat, add the oil. When the oil is hot, saute the onion until tender. Add the carrots and potatoes, cook for 5 minutes.
  2. Pour in the coconut milk and chicken broth, bring mixture to a simmer. Add peanut butter, brown sugar, lime juice, fish sauce and curry pastes, mix to combine. Let the potatoes and carrots simmer for 10 minutes, then add the sliced chicken. Continue cooking for an additional 10-15 minutes or until the vegetables are tender and the chicken is fully cooked.
  3. Remove from the heat, serve over freshly cooked white or brown rice. Garnish with additional peanuts, sliced lime and thai basil, if desired.

* I used Chaokoh brand coconut milk.

– For homemade massaman curry paste, in a small mixing bowl combine: 3 cloves minced garlic, 2 teaspoons coriander, 1 teaspoon lemongrass paste, 1 teaspoon salt, 3/4 teaspoon black pepper, 1/2 teaspoon cumin, 1/2 teaspoon ginger, 1/8 teaspoon nutmeg, 1/8 teaspoon cinnamon, 1/8 teaspoon cardamom, pinch cloves.

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