Prep time: 10 mins
Cook time: 1 hour
Total time: 1 hour 10 mins
Serves: 4
Difficulty: Easy
Key ingredients: chicken thighs, massaman curry paste, coconut cream, potatoes, fish sauce
Rich, creamy chicken massaman curry with tender potatoes and carrots.
Mild, comforting, and an easy one pot dinner packed with flavour.
This Chicken Massaman Curry with Potatoes and Carrots is a slow simmered curry with deep flavour and simple ingredients. The chicken cooks until tender in a creamy coconut sauce with warming spices, while the potatoes and carrots soak up all the flavour. It is hearty, mild, and perfect an easy dinner that tastes like your favourite takeaway.
What is Chicken Massaman Curry with Potatoes and Carrots
Chicken massaman curry is a mild Thai curry made with coconut milk, curry paste, and warm spices like cinnamon and star anise. It has a slightly sweet, rich flavour and is less spicy than most Thai curries. Adding potatoes and carrots makes it more filling and turns it into a complete meal.
Why You’ll Love This Chicken Massaman Curry Recipe
- Easy to make with simple ingredients
- Mild flavour, great for the whole family
- Rich, creamy sauce without being too heavy
- One pot cooking, less cleanup
- Perfect for leftovers, it tastes even better the next day
Ingredients For Chicken Massaman
- Vegetable oil: A neutral oil to start the curry and cook the aromatics.
- Onion: Cut into thick wedges so it softens but still holds its shape in the curry.
- Massaman curry paste: The base of the dish, bringing all the spice and flavour. I used a 114g can of Maesri massaman curry paste. Other brands work too, use about 1/3 cup and adjust to taste as heat levels can vary.
- Chicken thigh fillets: Stay tender and juicy during cooking. Cut into bite size pieces for even cooking.
- Star anise: Adds a subtle, warm spice that gives massaman its signature flavour.
- Cinnamon stick: Brings warmth and depth to the sauce.
- Red chilli: Adds a gentle heat. Adjust to suit your taste. Omit for less heat.
- Kaffir lime leaves: Give a fresh, citrus lift that balances the richness.
- Coconut milk or coconut cream: Creates the rich, creamy sauce. Coconut cream will give a thicker result.
- Chicken stock: Adds depth and helps balance the coconut flavour.
- Baby potatoes: Halved so they cook through and soak up the sauce.
- Carrots: Cut into large chunks for texture and a touch of sweetness.
- Brown sugar: Balances the savoury and spiced flavours.
- Fish sauce: Adds salt and depth, bringing everything together.
- Lime juice: Optional, but adds a fresh finish and lifts the dish.
TO SERVE
- Jasmine rice: Perfect for soaking up the sauce.
- Roasted peanuts: Add crunch and a classic massaman finish.
- Red chilli: Extra heat and colour.
- Fried shallots: Add texture and a savoury crunch.
- Thai basil or coriander: Freshness to finish the dish.
How To Make Chicken Massaman Curry
- Heat oil in a large pot over medium heat. Cook onion until soft and starting to turn sweet and fragrant.
- Add massaman curry paste and cook for 1 to 2 minutes, stirring, until it smells rich and aromatic.
- Add chicken and stir well to coat every piece in the curry paste. Let it cook for a couple of minutes to lightly seal.
- Pour in coconut milk and chicken stock. Add fish sauce and brown sugar, then stir to combine.
- Add potatoes, carrots, cinnamon, star anise, kaffir lime leaves, and chilli. Bring to a gentle simmer.
- Reduce heat to low and let it cook slowly until the chicken is tender and the vegetables are soft. Stir occasionally.
- Stir through lime juice, then taste and adjust the flavour if needed.
- Serve with jasmine rice and finish with peanuts, fried shallots, and fresh herbs.
Tips For The Best Chicken Massaman Curry
Use chicken thighs: They stay tender during a long simmer and give you better flavour than breast.
Cook the curry paste well: Let it cook for at least 1 to 2 minutes. This deepens the flavour and removes any raw taste.
Use a good quality coconut cream or milk: This makes a big difference to the final dish. A good quality brand will give you a richer, creamier curry with better flavour. I like using Ayam for its higher coconut content. Cheaper options are often watered down, which can leave your sauce thinner and less flavourful.
Cut potatoes chunky and even: Smaller pieces break down too fast. Larger, even chunks hold their shape and cook at the same rate.
Keep it at a gentle simmer: A low, steady heat keeps the chicken soft and stops the coconut milk from splitting.
Do not rush it: This curry gets better as it cooks. Give it time so the sauce thickens and the flavours come together.
Balance matters at the end: Taste before serving. Add a splash more fish sauce for salt, sugar for sweetness, or lime for freshness.
Let it sit before serving: Even 10 to 15 minutes off the heat helps the flavour settle and improves the overall result.
Serving Suggestions For Massaman Curry
Serve this chicken massaman curry over fluffy jasmine rice so it soaks up every bit of that rich sauce. Add a handful of crushed peanuts and crispy fried shallots on top for crunch.
If you want to take it up a notch, serve it with warm roti or flatbread on the side for dipping. It works perfectly with the creamy sauce.
To turn it into a full Thai style meal, add a fresh salad like my Quick Pickled Asian Cucumber Salad or a Thai herb salad to cut through the richness. Something light and crisp balances the dish well.
You can also start with a few easy Thai style starters. Think Thai Pork & Prawn Spring Rolls, grilled chicken skewers, or even dumplings. It makes the whole meal feel a bit more special without much extra effort.
This is the kind of dish you can keep simple or build into a full spread depending on the night.
Storage
FRIDGE: Store in an airtight container for up to 3 days. The flavour improves overnight.
REHEAT: Reheat on low heat on the stove. Add a splash of water or coconut milk if the sauce thickens.
FREEZER: Freeze for up to 2 months in an airtight container. Thaw in the fridge overnight before reheating. The potatoes may soften and change texture slightly after freezing. For best results, you can leave the potatoes out.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
You can, but I find chicken thighs give a much better result. They stay tender and don’t dry out as easily. If you do use breast, cut it into larger pieces and keep an eye on it so it stays juicy.
Is massaman curry spicy?
Not really. Massaman is one of the mildest Thai curries, with more warm spice than heat. If you like a bit of kick, you can add extra chilli or a little more curry paste.
Can I make this ahead of time?
Yes, and it is even better if you do. The flavour deepens as it sits, so leftovers the next day are always a win.
What can I use instead of fish sauce?
If you don’t have fish sauce or prefer not to use it, soy sauce works well. It gives you that same salty depth, just with a slightly different flavour.
Can I freeze chicken massaman curry?
Yes, it freezes well. The only thing to note is the potatoes can soften a bit after thawing. It is still good to eat, or you can leave the potatoes out and add fresh ones later.
This chicken massaman curry is the kind of meal you will keep coming back to. It is simple, full of flavour, and always hits the spot. Give it a go and let me know how you liked it in the comments.
More Easy Thai Recipes:
- Crispy Rice Salad
- Crispy Skin Barramundi with Thai Panang Curry Sauce
- Healthy Thai Basil Beef Stir-Fry
- Creamy Thai Panang Pumpkin Soup
- Thai Basil Pesto with Peanuts, Lime and Garlic
- The Ultimate Baked Pumpkin Thai Red Curry
Chicken Massaman Curry with Potatoes and Carrots
Ingredients
- 1 tablespoon vegetable oil (or other neutral flavoured oil)
- 1 onion, cut into thick wedges
- 114g can Maesri massaman curry paste (or use 1/3 cup of another brands paste)
- 700g chicken thigh fillets, cut into bite size pieces
- 2 star anise
- 1 cinnamon stick
- 1 long red chilli, cut into 1cm pieces
- 2-3 kaffir lime leaves
- 400ml coconut cream or coconut milk
- ½ cup chicken stock
- 6 baby potatoes, halved (or 2-3 larger ones, cut into pieces)
- 2 carrots, cut into large chunks
- 2 tablespoons brown sugar
- 1 tablespoon fish sauce
- Juice of ½ lime, optional
to serve
- Cooked jasmine rice
- Roasted peanuts, roughly chopped
- Red chilli, sliced
- Store-bought fried shallots
- Thai basil or coriander sprigs
Instructions
- Heat oil in a large saucepan or deep frying pan over medium heat. Add onion and cook for about 5 minutes, until softened.
- Add massaman curry paste and cook, stirring, for 1 to 2 minutes until fragrant. Add chicken and stir well to coat, cooking for another 2 minutes to lightly seal.
- Add star anise, cinnamon stick, red chilli, and kaffir lime leaves. Cook for 1 minute, stirring, until aromatic.
- Pour in coconut milk or cream and chicken stock. Add potatoes, carrots, brown sugar, and fish sauce. Stir well to combine. Bring to a gentle simmer, then reduce heat to medium-low. Cook for 40 to 45 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
- Stir through lime juice, if using. Serve with jasmine rice and top with peanuts, fried shallots, extra chilli, and Thai basil or coriander.
Notes
- Measurements: We use Australian metric measurements. 1 teaspoon equals 5ml, 1 tablespoon equals 20ml and 1 cup equals 250ml.
- Chicken thighs: Best choice for this curry. They stay tender and hold flavour during the long simmer.
- Massaman curry paste: I used a 114g can of Maesri massaman curry paste. If you use another brand, use about 1/3 cup and adjust to taste, as spice and heat levels can vary.
- Coconut milk or cream: Coconut cream will give you a thicker, richer sauce. Coconut milk will be a bit lighter. Both work well.
- Potatoes: I prefer to use baby potatoes, cut in half but they are not always available. In this case, I use 3 medium or 2 large cut into quarters or chunks (as I did in this time around).
- Spices: Whole spices like cinnamon and star anise add depth. Remove them before serving if you prefer.
- Balance: Taste at the end. Add more fish sauce for salt, sugar for sweetness, or lime juice to freshen it up.
- Heat level: This curry is mild. Add extra chilli if you want more heat.
- Make ahead: This curry tastes even better the next day once the flavours have had time to settle.
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