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Chicken massaman curry with tender chicken, potatoes, and carrots in a rich coconut sauce, garnished with peanuts, chilli, and herbs, served in a white bowl on a white timber background in natural light

Chicken Massaman Curry with Potatoes and Carrots

A rich, creamy chicken massaman curry with tender potatoes and carrots simmered in a mild Thai coconut sauce. Comforting, easy, and full of flavour.
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Prep Time:10 minutes
Cook Time:1 hour
Total Time:1 hour 10 minutes
Course: Dinner
Cuisine: Thai
Keyword: chicken curry with potatoes, chicken massaman curry, massaman curry recipe, Thai chicken curry
Servings: 4
Author: Kate Brodhurst

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

  1. Measurements: We use Australian metric measurements. 1 teaspoon equals 5ml, 1 tablespoon equals 20ml and 1 cup equals 250ml.
  2. Chicken thighs: Best choice for this curry. They stay tender and hold flavour during the long simmer.
  3. 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.
  4. Coconut milk or cream: Coconut cream will give you a thicker, richer sauce. Coconut milk will be a bit lighter. Both work well.
  5. 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).
  6. Spices: Whole spices like cinnamon and star anise add depth. Remove them before serving if you prefer.
  7. Balance: Taste at the end. Add more fish sauce for salt, sugar for sweetness, or lime juice to freshen it up.
  8. Heat level: This curry is mild. Add extra chilli if you want more heat.
  9. Make ahead: This curry tastes even better the next day once the flavours have had time to settle.