Is Massaman curry spicy?

Compared to many other Thai dishes, Massaman Chicken Curry is not considered spicy. It has a mild heat that is more warming than hot. The curry paste contains dried chilies, but their presence is softened by the coconut milk and other ingredients like palm sugar and potatoes. This makes Massaman Chicken Curry a great option for people who prefer milder meals or for families with children. For those who enjoy more heat, extra chilies can be added separately without changing the core flavor of the curry.

What does Massaman curry taste like?

The flavors are layered—first, you’ll notice the creamy sweetness from the coconut milk, followed by a subtle tang from tamarind and a gentle saltiness from the fish sauce. The use of cinnamon, cloves, and cardamom adds depth and a comforting, almost stew-like quality. Overall, Massaman Chicken Curry tastes rich and soothing, with just enough spice to excite the palate without overwhelming it. It’s one of the most balanced Thai dishes, ideal for those new to Thai flavors.

What is Massaman curry made of?

The key to a flavorful Massaman Chicken Curry is in the curry paste. Massaman curry paste is made from a combination of Thai ingredients and imported spices. Traditional ingredients include dried red chilies, lemongrass, galangal, garlic, shallots, coriander seeds, cumin, cinnamon, cardamom, cloves, nutmeg, and white pepper. When blended with creamy coconut milk, this paste forms the aromatic foundation of Massaman Chicken Curry . The finished dish typically includes chicken, potatoes, onions, peanuts, tamarind paste, palm sugar, and fish sauce, all simmered together until tender.

What is Massaman Chicken Curry?

Massaman Chicken Curry is a traditional Thai dish known for its rich, comforting flavor and unique blend of spices. It features chicken simmered in a coconut milk-based sauce made with Massaman curry paste, tamarind, palm sugar, fish sauce, potatoes, and peanuts. Unlike spicier Thai curries, Massaman Chicken Curry is mild and slightly sweet, with aromatic notes of cinnamon, cardamom, and clove. This dish reflects a fusion of Thai and Middle Eastern influences, making it a standout in Thai cuisine and a favorite for anyone seeking something hearty and flavorful.

Massaman Chicken Curry – The Most Delicious Thai Recipe You’ll Ever Try

Description

A rich and aromatic Thai Massaman curry made with tender chicken, creamy coconut milk, hearty potatoes, and a delicious blend of sweet, sour, and savory flavors. Best served with jasmine rice for a comforting and satisfying meal.

Ingredients

Scale

2 cups (500 ml) coconut milk, divided
5 to 6 tablespoons (75 to 90 ml) massaman curry paste, store bought, semi-homemade or homemade
3 tablespoons (36 g) finely chopped palm sugar or light brown sugar, packed
2 to 3 tablespoons (30 to 45 ml) tamarind paste, store-bought or homemade
2 to 3 tablespoons (30 to 45 ml) fish sauce
2 pounds (1 kg) chicken thighs and/or drumsticks, bone-in, skin-on
10.5 ounces (300 g) waxy potatoes (e.g. new or red-skinned), cut in 1-inch (2.5 cm) chunks
½ large yellow onion, cut in ½-inch (1.2 cm) strips
¼ cup (35 g) unsalted roasted peanuts
Jasmine rice, for serving

Instructions

Place ½ cup (125 ml) of the coconut milk in a large pot and bring to a boil over medium heat.
Add the massaman curry paste and stir well. Let the mixture cook, stirring frequently, until very thick and the coconut oil separates, about 5 minutes.
Add the remaining coconut milk and stir to combine, scraping the bottom to release any stuck paste.
Add palm sugar, 2 tablespoons tamarind paste, and 1 tablespoon fish sauce. Stir well and taste. Adjust seasoning if needed.
Add the chicken to the pot and simmer gently over low heat, partially covered, for 35 minutes.
Add the potatoes, onions, and peanuts. Ensure they are mostly submerged in the liquid, adding more coconut milk or water if necessary.
Cook over medium heat for 10-15 minutes, or until the potatoes are fully cooked.
Taste and adjust seasoning again with more fish sauce or tamarind paste if desired.
Serve hot with jasmine rice.

Notes

Use high-quality coconut milk for best flavor and richness.
If the curry paste sticks, deglaze with a bit more coconut milk instead of scraping.
Adjust sweetness and sourness at the end with more sugar or tamarind paste to your taste.
Jasmine rice or sticky rice both make great pairings.

Nutrition

Serving Size: 1 serving (with rice)
Calories: 650
Sugar: 10g
Sodium: 780mg
Fat: 42g
Saturated Fat: 20g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 35g
Cholesterol: 120mg

Keywords: Thai massaman curry, chicken curry, coconut curry, Thai dinner recipe, authentic Thai food