🍛 Chicken Massaman Curry
Chicken massaman is a mild, fragrant Thai curry of chicken and potatoes simmered slowly in coconut milk with massaman curry paste. Warm spices such as cinnamon give it a gently sweet, aromatic character, and roasted peanuts add crunch. It is usually served with steamed jasmine rice.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 600 g boneless chicken thighs, in large pieces
- 3 tbsp massaman curry paste
- 400 ml coconut milk
- 400 g potatoes, cubed
- 40 g roasted peanuts
- 1 cinnamon stick
- 1 tbsp sugar
- 200 ml water
Method
- Simmer a few spoons of coconut milk in a pot until it separates, then fry the paste for 2 minutes.
- Add chicken and stir to coat.
- Pour in the rest of the coconut milk, water, cinnamon and sugar.
- Add potatoes and simmer gently, partly covered, for 35–40 minutes.
- Stir in peanuts and adjust with salt before serving.
How to make it lighter
- Use light coconut milk or replace a third of it with water.
- Keep peanuts to about 10 g per serving as a garnish.
- Serve with a small scoop of rice (about 150 g cooked) and extra steamed vegetables.
History
Massaman curry is generally linked to Persian and Muslim influence at the Siamese court, and its name is often said to derive from an old word for 'Muslim'. The dish is also celebrated in a well-known poem attributed to King Rama II, though exact origins remain debated.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →