Description
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?
Ingredients
- 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 thinly sliced, chicken breast, thighs or bone-in chicken
- 1 lb gold potatoes, with skin on, cut into 2-inch pieces
- 1 medium, white onion, quartered
- 1/2 c. roasted whole peanuts
- 2–3 tbsp. tamarind paste
- 2–3 tbsp. fish sauce to taste
- 2–3 tbsp. palm sugar, or brown sugar, to taste
- Handful of cilantro, coarsely chopped as a topping
Instructions
- Prep the Pot and Heat the Oil
Add 2 tbsp. cooking oil to a large pot over medium heat. - Cook the Curry Paste
Once the oil is warm, add the 4 oz. can massaman curry paste, stirring until the paste separates and the oil becomes a beautiful golden-red color. - Add Coconut Milk
Carefully scoop off the thick coconut cream from the top of the 13.5 oz can of coconut milk, usually about 1/4 cup or so, and add it to the pot. Stir with the curry paste until it bubbles and reaches a melted marshmallow consistency. - Incorporate the Chicken
Add the 2.5 lbs chicken, mixing them with the curry paste. - Add Remaining Coconut Milk and Water
Pour in the rest of the coconut milk and if needed 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 1 lb gold potatoes cut into 2-inch pieces, and 1 medium quartered white onion. Check off and on to make sure they don’t get too mushy, but are still tender when the chicken is fully cooked. - Add Peanuts
Once the chicken is cooked and the potatoes are fork-tender, add the 1/2 cup roasted whole peanuts, stirring to combine. - Adjust Flavor
Taste the curry and adjust with 2-3 tbsp. tamarind paste, 2-3 tbsp. fish sauce, and 2-3 tbsp. sugar according to your preference. I love mine slightly sweet and tangy. - Serve and Enjoy!
Sprinkle cilantro on each serving, serve in bowls with plenty of jasmine rice and enjoy every comforting, creamy, nutty bite.
Notes
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.
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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Thai
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 3-4