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Thai Massaman Curry with Chicken

A comforting and rich dish that combines tender chicken with creamy coconut milk and a vibrant blend of spices, perfect for family gatherings or cozy dinners.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 490
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds chicken thighs, bone-in, skin-on Opt for bone-in, skin-on thighs for more flavor and tenderness.
  • 2 cups coconut milk, divided Use full-fat coconut milk for a creamier texture.
  • 5 to 6 tablespoons Quick Massaman Curry Paste Can be found at Asian grocery stores; brands like Mae Ploy are a great choice.
  • 3 tablespoons finely chopped palm sugar or light brown sugar, packed If unavailable, light brown sugar is a great substitute.
  • 2 to 3 tablespoons tamarind paste
  • 2 to 3 tablespoons fish sauce
  • 2 bay leaves (optional)
  • 10.5 ounces waxy or all-purpose potatoes, cut into 1-inch chunks Waxy potatoes like Yukon Gold work best.
  • 1/2 large yellow or white onion, cut into 1/2-inch strips
  • 1/4 cup unsalted roasted peanuts
  • Jasmine rice for serving

Method
 

Preparation
  1. Optional Step: In a heavy-bottomed pot, heat a small amount of oil over medium-high heat. Brown the chicken for 3-4 minutes on each side until golden. Remove from the pot and set aside.
  2. Prepare the Base: Pour off any excess oil and return the pot to medium heat. Add about 1/2 cup of coconut milk and bring to a boil.
  3. Thicken the Paste: Stir in your Massaman curry paste; let it cook for 4-5 minutes until the coconut milk thickens, and the oil from the paste separates.
  4. Add Sweetness and Saltiness: Now, add the remaining coconut milk, palm sugar, half of the tamarind paste, and half of the fish sauce. Stir until blended.
  5. Bring Back the Chicken: Return the chicken to the pot and let it simmer gently for about 35 minutes.
  6. Incorporate Veggies: Add the potatoes, onions, and half of the peanuts. Stir well; you can add more liquid if it looks too thick.
  7. Cook Until Tender: Let it cook until the potatoes are fork-tender, about 10-15 minutes.
  8. Final Touches: Taste your curry and adjust seasonings with more fish sauce or tamarind as desired. Garnish with the remaining peanuts before serving over jasmine rice.

Notes

This curry keeps well! Store in an airtight container in the fridge for up to 4 days. It can also be frozen for up to 3 months—just let it thaw completely before reheating. Prepare your curry a day in advance for enhanced flavors.