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Posted on 12th Jul 2025

Massaman Chicken Curry

Perhaps one of Thailand's most popular curry exports, this Massaman Chicken Curry promises big flavour with just the right amount of heat. Ideal for a weeknight meal or a sure-to-impress dinner party main; Jeremy's recipe is easy to follow, and even easier to devour!

Cuisine

Thai

Time

40 min mins

Servings

2 people people

Most popular
recipe

Ingredients

  • 300g chicken thighs
  • 600ml coconut milk
  • 2 tbsp roasted peanuts
  • 4 medium potatoes
  • 3 tbsp Massaman curry paste
  • 2 tbsp fish sauce
  • 3 tbsp palm sugar
  • 3 tbsp tamarind juice
  • 3 bay leaves
  • 1 piece roasted cinnamon; 1cm long
  • 5 roasted cardamom pods
  • 1 tbsp vegetable oil

Whole Spices 

  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 2 cloves
  • 1 teaspoon peppercorns

Curry Paste

  • 5 shallots, with skin on
  • 2 cloves garlic, peeled
  • 1 thumb-sized piece of galangal
  • 1 lemongrass stalk, roughly chopped
  • 3 dried chillies, deseeded and soaked until soft
  • 1 teaspoon salt
  • 1 teaspoon ground cardamom
  • 1 teaspoon shrimp paste

Method

1. Cut the chicken into chunks, around 2 inches in length.

2. Finely chopped the garlic, galangal, lemongrass and dried chillies.

3. Cut the sweet potatoes into 2-3 cm cubes.

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How to cook Massaman Chicken Curry