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Massaman Chicken Curry Recipe

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 550
A flavorful Thai-inspired chicken curry with rich spices, coconut milk, and tender potatoes, perfect served over rice.

Ingredients

Paste ingredients

  • 1 piece chopped red onion
  • 3 pieces mild red chillies (roughly chopped) ((or use fewer chillies, depending on how hot you like it) - I use Fresno chillies)
  • 2 tsp ground coriander
  • 2 tsp cumin
  • 0.5 tsp ground cinnamon
  • 0.5 tsp white pepper
  • 3 cloves garlic (peeled)
  • 2 tsp lemongrass paste ((or 2 sticks of lemongrass outer leaves removed, softer inside chopped finely))
  • 1 tsp minced ginger
  • 1 tsp shrimp paste
  • 3 tsp fish sauce
  • 1 tsp light brown sugar
  • small bunch fresh coriander (cilantro) stalks
  • 0.5 tsp salt
  • 2 tbsp oil
  • 1.5 tbsp cornflour (cornstarch in USA)

Main ingredients

  • 800 g skinless, boneless, chicken thigh fillets (chopped into bitesize chunks)
  • 0.25 tsp salt
  • 0.25 tsp freshly ground black pepper
  • 360 ml chicken stock ((2 stock cubes with water is fine))
  • 400 g coconut milk
  • 500 g baby new potatoes (slice any bigger ones in half)
  • 1 piece lime (juice of)

Additional toppings

  • to serve boiled rice
  • to serve chopped fresh coriander (cilantro)
  • to serve chopped red chillies
  • to serve lime wedges
  • to serve Marinated red onions

Instructions 

  • Blend all paste ingredients until smooth. Set aside.
  • Heat oil, coat chicken with cornflour, salt, and pepper, then brown for 5 minutes.
  • Add spice paste, cook for 2 minutes, then pour in stock and coconut milk. Simmer.
  • Add potatoes, cover, and cook for 30 minutes, then uncover and cook 15 more minutes.
  • Stir in lime juice, serve over rice with herbs, chillies, lime wedges, and red onions.

Notes

Adjust chili levels to taste and serve with fresh garnishes for added flavor.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: Thai
Keyword: chicken, Curry