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Chicken Massaman Curry

Chicken Massaman Curry served over jasmine rice in a bowl, garnished with roasted peanuts, fresh cilantro, and a lime wedge
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A rich, creamy, mildly spiced Thai-inspired one-pot curry with tender chicken breast, hearty potatoes, carrots, and a deeply flavored coconut peanut sauce. Ready in 40 minutes.

Ingredients

Scale
  • 2 tablespoons vegetable oil
  • 2 shallots, diced
  • 1.5 pounds boneless, skinless chicken breasts, cubed
  • 4 oz Massaman curry paste (Maesri brand recommended)
  • 2 cups yellow potatoes, chopped into uniform pieces
  • 1.5 cups carrots, chopped into uniform pieces
  • 14 oz full-fat coconut milk (1 can)
  • 1 cup low-sodium chicken broth
  • 2 tablespoons brown sugar
  • 2 tablespoons unsweetened peanut butter
  • 1 tablespoon fish sauce

Instructions

  1. Heat vegetable oil in a large pot or Dutch oven over medium heat. Add diced shallots and cook for 3 to 5 minutes, stirring occasionally, until translucent and softened.
  2. Add cubed chicken and cook for 3 to 4 minutes, stirring occasionally, until the outside turns white and is sealed on all sides. The chicken does not need to be fully cooked through at this stage.
  3. Add Massaman curry paste. Saute, stirring constantly, for 1 to 2 minutes until fragrant and slightly deeper in color. Do not leave unattended as the paste can scorch quickly.
  4. Add potatoes and carrots. Pour in coconut milk and chicken broth. Stir to combine. Cover and simmer over medium-low heat for 15 minutes until potatoes and carrots are tender and chicken is cooked through.
  5. Uncover the pot. Add brown sugar, peanut butter, and fish sauce. Stir until the peanut butter is fully dissolved. Simmer uncovered for 2 to 3 minutes to thicken slightly and meld flavors.
  6. Taste the sauce and adjust with lime juice for brightness, extra fish sauce for depth, or more sugar to balance. Verify chicken has reached 165 degrees F internal temperature.
  7. Serve over steamed jasmine rice and garnish with roasted peanuts, fresh cilantro, and a squeeze of fresh lime juice.

Notes

  • Full-fat coconut milk only – light coconut milk produces a noticeably thinner, less silky sauce and significantly reduces the richness of the final curry.
  • Cut potatoes and carrots into uniform pieces – this is the most important prep step for evenly cooked vegetables throughout.
  • Do not skip blooming the curry paste in the oil for 1 to 2 minutes – this step unlocks the full depth of flavor from the paste.
  • Fish sauce adds essential savory umami depth and does not taste fishy in the final dish. Do not omit it.
  • Like all curries, Chicken Massaman Curry tastes noticeably better the next day as the flavors fully meld overnight.

Nutrition

Find it online: https://www.benefitiany.com/chicken-massaman-curry/