Chicken Massaman Curry Recipe

Chicken Massaman Curry Recipes

  • PREP 20 mins
  • COOK 35 mins
  • READY IN 55 mins


Original recipe makes 4 servings

  •  2 tablespoons vegetable oil
  •  3 tablespoons curry paste
  •  1 (3/4 inch thick) slice ginger, minced
  •  1 1/4 pounds skinless, boneless chicken breast meat - cubed
  •  3 tablespoons brown sugar
  •  3 tablespoons fish sauce
  •  3 tablespoons tamarind paste
  •  1/3 cup peanut butter
  •  3 cups peeled, cubed potatoes
  •  1 (13.5 ounce) can coconut milk
  •  3 tablespoons fresh lime juice


  1. Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
  2. Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook for an additional 5 minutes before serving.
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