Massaman Curry (Thai-Muslim Mild Chicken Potato Peanut Coconut Curry)

Quick answer

Total time: 60 min
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

Massaman curry stands apart from other Thai curries with its mild, sweet-savory character and its roots in the Muslim communities of southern Thailand, where trade routes from Persia and India brought cinnamon, cardamom, cloves, and star anise into the local kitchen long before chili became dominant.

These whole spices simmer in the coconut milk base, lending an aromatic warmth that is closer to a slow-braised stew than to the fiery curries Thailand is more widely known for. Chicken thighs, whole shallots, potatoes, and roasted peanuts braise together until the potatoes begin to break apart and naturally thicken the sauce, absorbing the spiced oil along the way. Tamarind paste and palm sugar steer the richness toward a gentle tang and sweetness rather than a heavy or one-dimensional creaminess. The result is a deeply layered curry that uses almost no chili heat, making it one of the most approachable dishes in the Thai repertoire for those unaccustomed to spice while still rewarding more experienced palates with its complexity.

Ingredients

servings

IngredientAmountUnit

chicken thighs400 gg

potatoes2 piecepiece

massaman curry paste3 tsts

coconut milk400 mlml

peanuts50 gg

onion1 piecepiece

fish sauce2 tsts

sugar1 tsts

Shop All Ingredients

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Finish

Cut the 2 potatoes into large bite-size chunks, quarter the onion, and cut the 400 g chicken thighs into generous pieces.

Keep the 50 g peanuts aside for the finish so they stay distinct in the sauce.
2

Control

Pour 200 ml coconut milk into a pot and warm it over medium heat.

When the edges begin to bubble gently, add 3 tsp massaman curry paste and fry for 2 to 3 minutes.
3

Step

Stir constantly so the paste does not stick to the bottom of the pot.

When a little red oil separates and the aroma becomes stronger, add the chicken pieces.
4

Heat

Cook the chicken for 2 to 3 minutes, just until the outside turns pale.

Do not try to cook it through at this stage, only coat it evenly with the spiced coconut base.
5

Control

Add the remaining 200 ml coconut milk, the potatoes, and the onion, then stir until evenly combined.

Lower the heat to medium-low, cover, and simmer for about 20 minutes.
6

Finish

Check that a chopstick slides easily into the potatoes and no raw pink remains in the center of the thickest chicken piece.

Season with 2 tsp fish sauce and 1 tsp sugar, stir in 50g peanuts, warm for 2 more minutes, and serve.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Massaman curry paste fried in coconut milk until a little red oil separates
Finish cue: Check that a chopstick slides easily into the potatoes and no raw pink remains in the center of the thickest chicken piece.
Avoid this: Stir constantly so the paste does not stick to the bottom of the pot.