Chicken Massaman Curry Easy 1 Pot Recipe Rated 4 99 Stars

Chicken Massaman Curry

Chicken Massaman Curry is one of my favorite dishes! The name itself can be spelled a few different ways: Massaman, Masuman, Masumun, Matsaman. No matter how you spell it, the delicious dish tastes the same. I came up with my own version of this tasty Thai dish after a girls’ night to our favorite restaurant. My husband helped himself to my leftovers and was hooked. Making your own curry is easy, fun, and will save you loads of money on take-out!

What Is Massaman Curry?

Massaman curry is a mild, savory, and slightly sweet curry with fragrant spice undertones such as cumin, cardamom, and cinnamon. It typically isn’t a spicy curry, but like most curries, it is easy to adjust the spice level. The added ingredients are basic and include coconut milk, meat, onions, potatoes, and peanuts. Additional meats and veggies can be added but really aren’t needed.

Massaman Curry Paste

Using store-bought curry paste is so much easier than trying to make your own paste from scratch. Curry paste is very thick and similar to the consistency of tomato paste. It is quite fragrant and will fill up the room with a strong, yet delicious smelling aroma. Don’t worry, once you stir in the coconut milk, it will mellow out.

Where To Find Massaman Curry Paste

You can find Massaman curry paste at most Asian Markets and even at many specialty grocery stores. We use the Maesri brand because it is what’s available at the Asian Market closest to us, but I know there are other brands available. You can’t really go wrong. The kind we use is usually in a small, yellow 4 oz. can (pictured). We can usually find it for around $2/can. It can also sometimes be found in lidded plastic or paper containers, glass jars, or vacuum-sealed packages.

Curry Paste Ingredients

We use the Maesri Massaman curry paste. For this brand, the ingredients include: garlic, sugar, soybean oil, dried red chili, tamarind juice, shallot, salt, lemongrass, coriander seed, cumin, cardamom, cinnamon, bay leaves, cloves, kaffir lime, and galangal. Other massaman curry pastes may include ingredients such as tamarind paste, shrimp paste, nutmeg, thai basil, or other unique ingredients.

Massaman Curry Meat

More often than not, we use chicken as the protein in our Massaman curry (just because it’s what we have on hand most of the time) but we have also used beef and shrimp and loved it. To make vegetarian or vegan Massaman curry, you easily can use tofu instead of meat.

What Veggies Go Well in Massaman Curry?

The only two vegetables that seem to be in every Massaman curry across the board are potatoes and onions. Like any curry, there can be all sorts of variations on both meats and vegetables that can take your curry to the next level. Here are some of our other favorite vegetable stir-ins:

CarrotsRed bell peppers (yellow or orange can also be used)Green beansPeasBaby cornZucchiniCauliflowerBamboo shoots

What Kind Of Rice Is Best With Massaman Curry?

The best rice to use with ANY curry is Jasmine. Jasmine rice is a long-grain, dry rice that goes well with every Thai dish. It is more fragrant than most varieties, which is why it is also known as “aromatic rice”. Brown Jasmine rice can also be used. Basmati rice is a common substitute for Jasmine rice as well. If you can’t find any of these varieties, you can just use a simple, long-grain, white rice.

What To Serve With Massaman Curry?

Because curry and rice can be a complete meal on it’s own, there really is no need to have additional side dishes. If you are expecting company or simply just want the meal to go further, you can try some of these tasty Asian-inspired Thai side dishes:

Thai Coconut SoupAsian Cucumber SaladAsian Lettuce Wraps (PF Chang’s Copycat Recipe)Pork and Veggie PotstickersThai Lettuce wraps Oven Roasted Green Beans

Can I Freeze Massaman Curry?

Yes! This dish freezes beautifully. Just make sure to freeze it on its own without rice (the rice won’t freeze as well and will just absorb all the sauce). Just put the curry into a freezer safe container or Ziplock baggie and keep it in the freezer for up to three months. To reheat, let it thaw in the refrigerator then heat on the stove in a frying pan.

Tips For Making Massaman Curry:

It’s not a bad idea to boil your potatoes for three-four minutes before adding them to your curry. This is a great trick for when you are in a hurry and just trying to get dinner on the table and don’t want to wait for the potatoes to soften in the curry sauce.If you are adding extra vegetables, allow the vegetables to soften in the sauce for optimal flavor. If you are in a hurry, stir-fry the veggies until tender before adding to the sauce. Shake the coconut milk really well before opening so it doesn’t come out in one big clump. You can also avoid this by opening the coconut milk can from the bottom. Make it as spicy or as mild as you would like! Add sriracha while cooking, or serve it on the side if people prefer different spice levels.Instead of adding salt (if needed), try adding soy sauce. It gives you the salty flavor while also deepening the overall flavor of the dish.Don’t forget the limes! Adding a squeeze of fresh lime right before serving ties all those delicious flavors together.

More Delicious Curry Recipes

No need to reach for the takeout menus, just try one of these flavorful recipes and enjoy a good curry right in the comfort of your own kitchen!

Chicken Massaman Curry Easy 1 Pot Recipe Rated 4 99 Stars