Massaman Curry

These pictures don’t do this dish justice. The depth of flavor is incredible. I had never enjoyed Thai food until several months ago a friend took me out to lunch. Wait, I take it back. I love Pad Thai from Noodles and Company. Does that count? Anyways. She chose a Thai restaurant,  Banana Leaf in Mason, Ohio. Yum. She chose the dishes we were going to eat, one of which was a “Masamun” Curry with Jasmine Rice.

I knew after eating almost the entire serving (and we were “sharing”), that I had to eventually recreate this dish. After going on the internet and scouring different Masamun Curry recipes (which there are many, and many different spellings of Masamun too), I came up with my own recipe. From gathering bits and pieces of recipes, and putting in ingredients that I could find at the store, I give you……MASSAMAN CURRY.

I hope you enjoy this as much as I did. I didn’t make ours very spicy because I didn’t want to offend the children, but taste it as you are simmering and add more spice if you feel you want more of a kick! Enjoy.

Massaman Curry


  • 1 lb boneless, skinless chicken breasts (cut into bite size pieces)
  • 2- 13.5oz cans coconut milk
  • 3 baking potatoes (medium)
  • 3 Tbsp red curry paste
  • 3 bay leaves
  • pinch of cinnamon
  • 1 tsp worcestershire sauce
  • 1 Tbsp sugar
  • 2 Tbsp brown sugar
  • 2 Tbsp lime juice
  • 1/4 tsp garlic powder
  • 1/4 cup unsalted peanuts
  • 3 cups Jasmine Rice (cooked)


  1. Peel and boil potatoes nearly done. Cut into bit size pieces. Set aside.
  2. Pour coconut milk into measuring cup. There should be about one cup worth of watery milk, and about 2 cups worth of cream. Pour the watery milk into a small saucepan and add your bite size chicken to the pan. Simmer until meat is fully cooked (about 10-15 minutes). If your coconut milk doesn’t separate, just put 1 cup of the cream in the pan with the chicken. It will still work fine.
  3. In large skillet, pour remaining 2 cups of cream and red curry paste. Whisk until combined and cook on medium heat. When it reaches a boil, turn heat down to low to simmer. Pour chicken and cream into skillet. Add bay leaves, cinnamon, worcestershire sauce, sugar, brown sugar, lime juice and garlic powder. Simmer and adjust taste as necessary by adding more curry if you want more spice, or more brown sugar if you want more sweetness. Cook for about 10 minutes.
  4. Add in potatoes and peanuts and simmer an additional 5 minutes. Serve over Jasmine rice. Enjoy!


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9 comments on “Massaman Curry”

  1. Oh you are crazy – the picture is nice! You have actual colors in yours, whereas my chicken pic is entirely yellow 🙂 Don’t try to win this ugly pic contest, I will take you down!

  2. We haven’t picked Thailand on our cooking adventures yet, and like you I don’t think I’ve eaten much (if any) Thai food before. I might just have to go with this for my first taste! It looks and sounds delicious!

  3. I think I’m definitely going to have to try this one, especially now that I know where I can find red curry paste.

  4. This sounds absolutely fantastic. My daughter and I will enjoy every bite! Thanks for linking up to Hunk of Meat Monday!

  5. One of my favorite dishes to order. I add red pepper in there sometimes too. Sounds great!

  6. I was surprised with the outcome. Thank you very much for sharing the recipe.

  7. Lucy

    I was on my way out the door to the oriental food store. This has been my favorite Thai dish for 20 years. I actually keep ordering it rather than explore too much. Anyway, I tried making it last nite with an entire can of red panang curry paste & 2 cans of coconut milk. I never really knew what kind of curry to use.
    I have your recipe in hand and will get more curry and incorporate your other ingredients.

    Thanks so much……… 🙂

  8. Pingback: Easy Slow Cooker Pineapple Chicken Curry Recipe

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