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 Massaman Chicken Curry) is a Thai classic with a fun twist of Indian flavors, and it’s my favorite dish to make for those who are hesitant to try Thai food.

It’s the perfect intro to Thai food dish because it’s not spicy, has a creamy coconut base, and warm, welcoming spices like cinnamon and cloves. The chicken, tender potatoes, and crunchy peanuts add texture and flavors that are like a comforting blanket to your heart and soul!

Most think Massaman Gai originated in the 17th century when Persian traders brought their love of warm spices like cinnamon, cardamom, and cloves to Thailand. Massaman, may even come from an old term for “Muslim” (mussulman).

Unlike other Thai curries, that use fresh chiles and herbs in their curry pastes, Massaman uses more dried spices, making it taste like a cozy cross between Thai and Indian dishes.

Sherri’s Story

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?

Massaman Gai Ingredient Notes

• 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: Step by Step

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.

Recipe 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.
• 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.

Your Questions Answered

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What does Massaman curry taste like?

Massaman curry has a warm, rich, and slightly sweet flavor profile with hints of cinnamon, cardamom, and cloves. It’s nutty and creamy, often with a slight tang from tamarind, giving it a deep, comforting like a warm hug flavor.

Is Massaman curry spicy?

Massaman curry is not spicy, so it’s my favorite curry to make for friends who don’t like spicy. If you order it at a Thai restaurant and want it spicy, they will add Thai chilies to it, but traditionally it’s not made spicy since it doesn’t have a lot of Thai chili peppers in the curry paste.

What is Massaman sauce made of?

Massaman sauce is made with a blend of spices like cinnamon, cardamom, and cloves, mixed with traditional Thai ingredients like coconut milk, tamarind, and palm sugar, and peanuts are sprinkled on top.

What to serve with Massaman curry?

Massaman curry is typically served with jasmine rice, which soaks up the amazing sauce. We like to eat it alongside a veggie dish like Thai Vegetable Stir-Fry.

What is the difference between Thai red curry and Massaman curry?

Thai red curry or Thai panang curry is spicier, with a bright red color, while Massaman curry is milder, richer, and uses warm spices like cinnamon and cardamom, giving it a slightly Indian flavor.

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Other Recipes You’ll Love

• Instant Pot Chicken Curry
• Massaman Beef Curry Slow Cooker
• 35 Popular Thai Dishes

If you make it, I want to see! Take a pic and tag us on Instagram @thaifoodie!

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