Yield: 6 servings

Massaman Curry

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Creamy and flavorful Massaman Curry is just as good as any restaurant dish. With the right blend of spice and sweetness, this Thai curry recipe is bound to become your family's new favorite dinner!


  • 1 pound boneless, skinless chicken breasts (cut into bite size pieces)
  • 2 cans (13.5 ounce each) coconut milk
  • 3 russet potatoes (medium)
  • 3 Tablespoons red curry paste
  • 3 bay leaves
  • pinch of cinnamon
  • 1 teaspoon worcestershire sauce
  • 1 Tablespoon sugar
  • 2 Tablespoons light brown sugar, packed
  • 2 Tablespoons fresh lime juice
  • ¼ teaspoon garlic powder
  • ¼ 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add in potatoes and peanuts and simmer an additional 5 minutes. Serve over Jasmine rice. Enjoy!


  • 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! 
  • Store this curry covered in the fridge for up to three days. It also freezes well! (Store the rice separately.) 
  • Some more traditional versions of this curry call for fish sauce. In this recipe I'm sharing with you today, I used Worcestershire sauce to deliver the salty savory flavor which is  easier to find at most supermarkets.
  • Speed up the cooking process and use homemade shredded chicken that has been already prepared!
  • While you could certainly use your own red curry paste if you like, I used the kind that comes in a jar. You can find it in the International Foods section of most grocery stores (or usually wherever you find the soy sauce!). 
  • Full fat coconut milk makes for the creamiest sauce and I greatly prefer it here. It will still work with "light" coconut milk but the sauce will be much thinner and have a bit less of that rich coconut flavor I love.
  • See blog post for more recipe tips and tricks!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 631Total Fat: 33gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 64mgSodium: 272mgCarbohydrates: 54gFiber: 3gSugar: 7gProtein: 32g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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