Chicken Massaman Curry is an easy, gluten-free weeknight dinner option. It has a wonderful flavor– mild and just slightly sweet from the coconut milk. This chicken curry recipe is a one pot dinner that comes together in 30 minutes.
When I go to the grocery store, I like to stock up for the week. I try to plan in advance so that I have enough food to make several meals, preferably with leftovers. But I’m not actually very good at meal planning.
I’m a sucker for fresh, colorful produce, and I often wind up buying more than I need. That’s when my homemade massaman curry recipe comes to the rescue.
This Thai massaman curry is a one-pot meal that’s easy, impressive and an excellent way to use up vegetables. If you’re unfamiliar with Thai cuisine, massaman curry is a great place to start. It’s slightly sweet and slightly spicy (not too spicy).
I typically prepare it with chicken, but you can easily make this into a vegetarian dinner by swapping the poultry for chickpeas or tofu (or simply increasing the potatoes).
There are intricate versions of this dish that include many spices and unique ingredients, but I’m making it easy for you: mix one can of massaman curry paste with one can of coconut milk. In my opinion, it tastes just as good as any curry I’ve had from a Thai restaurant, yet it’s easy enough to prepare at the last minute after a hectic day at work.
In my simplified version of this dish, the main ingredients are coconut milk, massaman curry paste, chicken or beef, onions, potatoes, tomatoes, peanuts and cilantro.
For massaman curry paste, I like the brand Maesri. Sometimes I can find it in the grocery store; other times I have to order it online. I’ve tried other brands, which work, but the Maesri is definitely the best I’ve tried so far.
On top of those ingredients, you can pretty much add any vegetable you want to use. I’ve added bell peppers to this version, and their sweetness works wonderfully with all of the other flavors.
For a DIY twist, you can try making this curry recipe with my homemade coconut milk!
Looking for more easy dinner recipes?
Be sure to check out my Teriyaki Salmon, Rotisserie Chicken Tacos, and Spinach & Artichoke Pasta!
Chicken Massaman Curry
- 1 (13.5 ounce) can coconut milk
- 1 (4 ounce) can massaman curry paste (I like the brand Maesri)
- 1 tablespoon high heat oil or clarified butter (vegetable, grapeseed or peanut oil would all work)
- 5 boneless skinless chicken thighs or breasts, trimmed of fat and cut into large cubes
- 1 medium yellow onion, chopped
- 1 medium red bell pepper, chopped
- 1 medium yellow bell pepper, chopped
- 4 mini gold potatoes, quartered
- 3 medium plum tomatoes, quartered
- 1/2 cup packed cilantro, roughly chopped
- 1/4 - 1/2 cup toasted unsalted peanuts, chopped or whole (for garnish)
- Optional: rice for serving
- In a medium-sized bowl, whisk together the coconut milk and curry paste until evenly combined. Set aside.
- In a large Dutch oven or heavy-bottom saucepan, heat the oil on medium-high until shimmering, and then brown the chicken on both sides for several minutes. You might want to do this in batches to avoid crowding the pan.
- Once the chicken is browned, stir in the onion, bell peppers, potatoes and tomatoes (add all of the chicken back into the pot first if it was cooked in batches). Add the coconut milk mixture and stir. Bring to a boil, cover, and turn the heat down to low.
- Simmer for 20-25 minutes, or until the potatoes are soft and chicken is cooked through. Remove from the heat and stir in the cilantro.
- Serve over rice if using, and garnish with peanuts.
Please read my full post for additional recipe notes, tips, and serving suggestions!
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
Jennifer @ Show Me the Yummy says
I <3 curries so much!
Leigh Ann says
Love this for any night of the week!
Sarah Fennel says
Mmmm I love a good curry!!
Natasha @ Salt and Lavender says
Love the look of this. I’m a sucker for anything with coconut milk. Have a great weekend, Jennifer!
Jennifer Blake says
Such warming flavors! Winter just keeps wanting to hang on so this is perfect!
Matt Robinson says
This is such a great idea for a healthy and quick weeknight dinner. Love all the flavors!
gerry speirs says
My kind of food!!
When does the cilantro go in lol
Jennifer Farley says
Hi J! In the second to last step, you’ll find instructions to stir in the cilantro. It’s the last thing you do before serving, aside from garnishing with the nuts.
Cinnamon Vogue says
I discovered Chicken Massaman curry while passing through Singapore. That was so amazing I went back the next day. I never saw Massaman curry offered in Thai restaurants in the US which is a bit strange. Yes you are right, to make the paste from scratch is too time consuming. As long as you get good quality Massaman curry paste, that is the best way to make it
Healthy Kitchen 101 says
Love this curry a lot! And it’s so wonderful when you do make homemade coconut milk by yourself.
Happy eating~ Natalie
Made this twice now and it’s sooooo delicious! In fact, I made a batch this morning to take to a potluck tonight to share with a few friends who have never tried a curry before! I’m hoping that starting them with a massaman curry will open the door to the world of Thai deliciousness :) Thanks for you fabulous recipe
My favorite curry was at a restaurant which recently closed. I really had a craving for it. I checked out a lot of curry recipes but this one sounded right. It was exactly what I used to eat (and maybe even a little better) at that restaurant.
I added sliced avocado on top. The creaminess just fits in great with the curry.
Very simple and easy recipe. Having the right curry paste is key. The portions of vegetables in relation to sauce is off, where I would suggest either adding more coconut/paste or starting off with half of the veggies.
Mike D says
Not sure why tomatos and bell peppers were put into this.. you never see that put in this.
Just extra garbage thrown in for filler. No mention of palm sugar or fish sauce to adjust to taste, if it might need it.
Jennifer Farley says
Hmmm, that’s the first time I’ve ever seen tomatoes and bell peppers referred to as garbage. To each their own :)