Massaman Gai | Thai Chicken Curry Recipe

Massaman Gai is my go-to Thai curry for picky eaters: not spicy, creamy coconut milk, chicken, potatoes, and peanuts, what’s not to love?

What Is Massaman Gai?

Massaman Gai (aka Thai Chicken Massaman Curry) is a classic Southern Thai dish with a fun twist of Indian and Persian flavors.

I always tell my Thai cooking class students that it’s the perfect “intro to Thai food” dish because it’s:

• Mild and creamy (no chili heat unless you add it)
• Packed with warm, welcoming spices like cinnamon, cloves, and cardamom
• Full of hearty comfort food vibes with tender chicken, creamy potatoes, and crunchy peanuts

Most food historians believe Massaman Curry originated in the 17th century when Persian traders brought spices like cinnamon and cardamom to Thailand. Even its name may come from an old word for “Muslim” (mussulman).

It’s one of those dishes that beautifully bridges cultures, rich in flavor but mellow enough for everyone to love.

If you want to make the curry paste totally from scratch, try my Massaman Curry Paste Recipe. Or, if you’re craving more cozy Thai curries, check out my Beef Panang Curry and Thai Yellow Curry Noodle Soup recipes next.

Massaman Gai Ingredients

• 2 tbsp. cooking oil: Creates the base for the curry paste to become aromatic and rich.
• 1 13.5 oz can of coconut milk: Chaokoh is my fav brand.
• 1/2 cup of Massaman curry paste: homemade Massaman Curry Paste or store bought . I love homemade if I have time, or I love to buy Maesri or Mae Ploy.
• 2.5 lbs chicken breast, thighs or bone-in chicken: Traditionally bone-in chicken is used and gives the curry extra richness, but chicken breast is great too!
• 1 lb Yukon gold potatoes: Love how Yukon gold adds a soft, creamy texture and soaks up the flavors.
• 1 medium white onion: Adds sweetness and depth.
• 2–3 tbsp. tamarind paste: Adds a perfect tartness to balance out the rich flavors.
• 2-3 tbsp. Fish sauce: For that essential umami note.
• 2-3 tbsp. Palm sugar or brown sugar: Balances the savory and sour flavors.
• ½ cup roasted whole peanuts: Adds crunch and nuttiness, perfect pair to the creamy coconut milk.
• Cilantro, coarsely chopped: To sprinkle on top of each serving to add color and fresh flavor.

Additions and Substitutions

• Chicken substitute: Pork, or beef of choice. Check out my Massaman Beef Curry Slow Cooker Recipe!
• Yukon Gold potatoes substitute: Small waxy potatoes, or really any potatoes you have on hand. We also like to mix in some sweet potatoes with it, so sweet potatoes work too!
• Massaman Curry Paste substitute: Yellow curry paste mixed with 2 tsp. pumpkin spice blend, or 1/4 tsp. each of ground cinnamon, coriander seed, cumin, cloves, cardamom, and nutmeg.
• Coconut milk substitute: Heavy cream or whole milk.
• Fish sauce substitute: 1/2 tbsp soy sauce + 1/2 tbsp vinegar of choice (except balsamic) + a pinch of salt, or coconut aminos.
• Tamarind paste substitute: Same amount of rice vinegar.

How to Make Massaman Gai (Thai Chicken Curry)

Prep the Pot and Heat the Oil

Add cooking oil to a large pot over medium heat.

Cook the Curry Paste

Once the oil is warm, add the Massaman curry paste, stirring until the paste separates and the oil becomes a beautiful golden-red color.

Add Coconut Milk

Carefully scoop off the coconut cream from the top of the can, about 1/4 cup, and add it to the pot, stirring with the curry paste until it bubbles and reaches a melted marshmallow consistency.

Incorporate the Chicken

Add the chicken pieces, mixing them with the curry paste.

Add Remaining Coconut Milk and Water

Pour in the rest of the coconut milk and enough water to cover the chicken. Let the curry simmer for 10-15 minutes, until the chicken is partially cooked.

Add Potatoes and Onions

Carefully add the potatoes and onions. Check them off and on to make sure they don’t get too mushy, but are fork tender when the chicken is fully cooked.

Add Peanuts

Once the chicken is cooked and the potatoes are fork-tender, add the peanuts, stirring to combine.

Adjust Flavor

Taste the curry and adjust with tamarind paste, fish sauce, and sugar according to your preference. I love mine slightly sweet and tangy.

Serve and Enjoy!

Serve in bowls with cilantro sprinkled on top, plenty of jasmine rice on the side, and enjoy every comforting, creamy, nutty bite.

Massaman Gai Tips & Tricks

• Check your potatoes often: Once the chicken is cooked, and if the potatoes aren’t cooked, turn down the heat some so the chicken doesn’t get overcooked, and check the potatoes every few minutes until they are easily stabbed with a fork but not falling apart.
• Weeknight Shortcut: Use rotisserie chicken and parboiled potatoes to cut cooking time to under 30 minutes.
• Flavor Balance: Adjust tamarind (sour), fish sauce (salty), and sugar (sweet) at the end until it tastes balanced and bright.
• Make It Ahead: This curry tastes even better the next day, perfect for meal prep!
• How to make Massaman Gai in the Instant Pot: Check out my Instant Pot Chicken Curry recipe to see how to make Massaman Gai in the instant pot.
• How to Make Massman Gai in a Slow Cooker: Check out my Massaman Beef Curry Slow Cooker Recipe to make it in the Slow Cooker and replace the beef with chicken thighs.

Storage & Reheating

Fridge: According to the USDA, leftovers are still good after 3-4 days of being in the fridge.

Freezer: According to the USDA, leftovers are still good after 3-4 months of being frozen. Once it is completely cooled, transfer it to freezer bags in desired portion sizes.

Reheat: To defrost it, place it in the fridge overnight and use within one day of thawing. Warm in a large pot, or heat small portions in the microwave.

FAQs Massaman Gai

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Behind my Massaman Gai Recipe

As I was cooking Massaman Gai yesterday afternoon, the smell of rich, creamy coconut milk, mixed with a slight cinnamon scent, cozy cardamom, tangy tamarind, and roasted peanuts wafted into my nose, sending me down memory lane to whirring down the Bangkok Skytrain to the National Stadium station where off a narrow alley, sits a tiny restaurant, Pisces, where my fondest Massaman Curry memories lie.

I had only been in Bangkok for a few weeks when I met two other expats who had also just begun teaching in Thailand, one from England and one from Trinidad and Tobago.

We all bonded immediately, glued together by our love for exploring and living in a country not our own, teaching Thai kids, and discovering new Thai food every day. Those first few weeks we ate Thai food together almost every night, and we loved Pisces, which was right down the street from the hostel where my friends stayed.

Every time we went, we would always order our favorites: the crunchy, yet soft Thai egg rolls with a sweet, spicy sauce, and Massaman Gai. We’d sometimes throw in something new, but those were always our staples.

We would sit on the dark green plastic chairs outside and chat about our teaching dramas in the darkening night, as the humid air wrapped around us, and mosquitos lazily tried to bite us. Then right as our stomachs began to loudly growl, the server would bring out the pipping hot, steaming Massaman Curry.

I loved to savor the creamy, coconut broth with peanuts, chicken and potatoes, which always reminds me of Indian curry with a Thai twist.

Over spoonfuls of heart-warming Massaman, we would talk about friends we missed from our home countries, wonder what the Thai beach would be like we were traveling to that weekend, and which cheap, pirated DVD one of us had recently bought from the street that we should all watch later while eating chocolate from 7/11.

I love how food brings people from all over the world together. Even in my home in NC, yesterday we tested out my Massaman curry recipe with friends we had just met, and with each spoonful, we savored every bite of food and new friendship.

Who will you make Massaman Gai for this week dear?

Other Thai Curry Recipes You’ll Love

• Massaman Beef Curry (Slow Cooker): Tender beef slow-cooked in cozy Massaman spices, a great option for meal prep nights.
• Massaman Curry Paste: Make your own curry paste from scratch for the freshest, most flavorful Massaman curry.
• Instant Pot Chicken Curry: A quick, pressure-cooked curry for busy weeknights when you want Thai food fast.
• Panang Beef Curry: A spicier, thicker Thai curry that’s rich with peanutty flavor, great if you want more heat.
• Panang Curry Paste: Homemade curry paste that brings bold, fragrant Panang flavor to any dish.
• 35 Popular Thai Dishes: Explore a roundup of the most beloved Thai recipes, including several curries to inspire your next cooking night.

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