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Thai Massaman Curry Recipe-Thai-Foodie

Thai Massaman Chicken Curry Recipe | แกงมัสมั่น

  • Total Time: 40 minutes


If you like Indian and Thai curry, you will love masaman curry! The comforting spices and cozy coconut milk with chicken and peanuts will brighten your day!


  • 2 tbsp. cooking oil
  • 1 13.5 oz can of coconut milk, my favorite is Chaokoh
  • 4 oz. can massaman curry paste
  • 2.5 lbs chicken drumsticks or other bone-in chicken pieces
  • 1 lb white, small, waxy potatoes, with skin on, cut into 2-inch pieces
  • 2 medium, white onions, quartered
  • 23 tbsp. tamarind paste
  • fish sauce to taste
  • palm sugar, or brown sugar, to taste
  • 1/2 c. roasted whole peanuts


  1. Add cooking oil to a large pot.
  2. Once oil is warm, add the massaman curry paste. Stir it until you start to see the paste separate some and the oil change to the beautiful golden red curry color.
  3. Be careful not to shake your coconut milk, so you can scoop off only the top of it, the coconut cream, into the pan.
  4. Stir with the curry paste until it starts to bubble up and look like reddish orange melted marshmallows.
  5. Add the chicken to the pot, and mix it up with the coconut curry paste.
  6. Add the rest of the coconut milk, and enough water to cover the chicken.
  7. Let the curry simmer for about 10-15 minutes or until your chicken seems like it is about halfway through cooking. Keep peeking at it, and adding water if you need to.
  8. Add the potatoes and onions to the pot. FYI, if you add the veggies, too soon, they can get mushy, and if you add them too late, the chicken can be falling off the bone before the potatoes are done, so this can be the trickiest part of the process! I’d rather add them too late, and have the meat falling off, than too early and have mushy potatoes, but even if either happens, don’t worry, your curry will still taste delicious!
  9. Once the chicken is cooked through and the potatoes are fork-tender, add the peanuts.
  10. Then taste the curry. Add tamarind paste, sugar, and fish sauce to your liking. I like mine more sweet and sour, but do what you prefer.
  11. Serve in bowls with a platefuls of jasmine rice. Enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes


  • Serving Size: 3-4