Massaman chicken curry has always been my go-to every time we get Thai food! This curry is packed with chicken, potatoes, carrots, onions, and peanuts. It has a creamy texture, and the combo of coconut and peanut flavors is absolutely delicious. Did I mention that it's both dairy-free and gluten free? It also only takes 30 minutes or less to put together, making it the perfect busy weeknight meal.
For a similar Thai recipe, check out my peanut chicken curry as well!
If you're in the mood for curry but are looking for Indian cuisine, I also have a recipe for slow cooker chicken tikka masala! If you're wanting to try some Korean cuisine, take a look at my ground beef bulgogi recipe.
Ingredients in Massaman Chicken Curry
If you don't frequently make Thai cuisine, certain ingredients such as fish sauce and red curry paste may not be commonly found in your kitchen. However, once you have all of the necessary ingredients, this recipe is relatively uncomplicated. I like to use Thai Kitchen curry paste-- it works great in this recipe.
The main components of the curry are the chicken, potatoes, and carrots. I personally prefer to use yukon gold potatoes because they have great flavor, but you can use russet potatoes as well. I also like to use crinkle cut carrots because that's typically how they're served at any Thai restaurant I've been to. Can you use normal carrots? Of course! It will just take a few extra minutes to peel and slice them.
The peanuts and onions also have essential roles in the massaman curry, adding great flavor. I also love the extra crunch from the peanuts!
Remember, the sauce ties all flavors together. Coconut, peanut butter, lime, and fish sauce may not initially seem like an obvious combination. However, when combined with red curry paste and ginger, along with the other ingredients, they create a flawless blend of flavor!
If you try out this massaman chicken curry or any of my other recipes, I’d LOVE to hear about it. You can leave a comment below the recipe, or if you post a picture on Instagram, be sure to tag me! Getting any feedback on my recipes is both rewarding AND helpful as I write and edit recipes in the future.
Now get cooking, and enjoy!
Ingredients
- 2 tablespoon olive oil
- ¾ cup diced yellow onion
- 1 ½ lb chicken breast, cut in bite-size pieces
- 3 large yukon gold potatoes, peeled and chopped into bite-size pieces
- 6 oz crinkle cut carrots
- 1 tablespoon minced garlic
- 2 cans coconut milk (28 oz total)
- ¼ cup creamy peanut butter
- 3 tablespoon lime juice
- 1 tablespoon fish sauce
- 2 teaspoon fresh ginger (I usually just use ginger paste)
- 7 teaspoon red curry paste
- ½ teaspoon sriracha
- 1 teaspoon crushed red pepper
- ¼ teaspoon ground cumin
- ½ teaspoon ground coriander
- 2 teaspoon fine sea salt, divided
- ½ teaspoon ground black pepper
- ½ cup chopped roasted peanuts (unsalted)
- cooked jasmine rice (for serving)
- cilantro (for garnish)
Instructions
- Heat the olive oil in a large pot on medium-high heat. Add the diced onion, carrots, and diced potatoes, along with the minced garlic and 1 teaspoon of salt. Mix well, and then cover. Cook for about 5-6 minutes (until potatoes begin to soften), stirring frequently.
- Add the coconut milk and turn the heat to high. Add the peanut butter, lime juice, fish sauce, ginger, red curry paste, sriracha, crushed red pepper, cumin, coriander, one teaspoon of salt, and ground black pepper. Mix well.
- As the curry begins to boil, add the chicken. Cover, and cook for about 10 minutes, or until chicken is completely cooked through, stirring frequently. Once heated through, remove from heat and add the peanuts.
- Serve immediately on top of jasmine rice. Garnish with cilantro (optional). Enjoy!
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