In this Chicken Massaman curry recipe, I combine store-bought curry paste with staples from my fridge and pantry and create a delicious meal that the whole family loves.
Why My Family Loves It
It’s quick to make and super easy to customize. I make it with whatever I have in stock - chicken thighs or breasts, shrimp, fish, or tofu. The same goes for vegetables, I add whatever I have on hand, or just add 2 cups of frozen vegetable medley straight from the freezer. It’s a homemade Thai curry that is much healthier and faster than takeout. And if Massaman curry paste is hard to find, no problem! Check out the notes section where I share how to make it using red curry paste, which is easier to find. Dinner is on the table in 30 minutes! It’s one of my go-to weeknight meals, and even my kids and hubby can easily put together.
Let’s get started!
What is Massaman Curry?
Massaman curry is a rich and flavorful Thai dish with Persian, Indian, and Malaysian influences. It’s made by simmering creamy coconut milk with a curry paste made of a fragrant blend of spices like coriander, cinnamon, cardamom, and nutmeg. What does massaman curry taste like? Massaman curry taste strikes a perfect balance of creamy, mildly sweet, and savory flavors. Its gentle spice level distinguishes it from the hotter Thai curries.
Ingredients - Notes & Substitutions
Here’s what you need to make a delicious massaman curry chicken: Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Massaman Curry
Here are the step-by-step photos and instructions for the chicken massaman curry recipe in the Instant Pot:
How to Make Pot-in-Pot Rice with Curry
If you like to make White Jasmine Rice, you can cook the rice in the same pot as the curry, using the Pot-in-Pot technique. Here is how you make it:
Assemble the curry in the pot as per the instructions. Cancel saute and place a trivet in the middle. Assemble the rice as per this recipe in an oven-safe bowl and place it on top of the trivet. Close the lid and pressure cook for 5 mins. Wait for 10 minutes, then release the remaining pressure manually.
Stovetop Massaman Curry Recipe
Serving Suggestions
Thai Massaman Curry is traditionally served with steamed Jasmine rice. You can serve with the following varieties based on your preference:
White Jasmine Rice: Simple, fragrant rice ready in 30 minutes. You can also make it with pot-in-pot following the instructions above. Brown Jasmine Rice: This is a high-fiber version of white Jasmine rice. It has the same nutty flavor and fragrance as traditional Jasmine rice but has almost 4 times the fiber than white rice. Cauliflower Rice: My husband and I like to eat a low-carb meal, so we eat it with cauliflower rice that comes together in 10 minutes.
How to Store & Freeze
Store any leftover curry in an airtight container in the fridge for 3-4 days. To reheat, heat in a skillet until bubbling, or microwave it for 1-2 minutes. Can I freeze this curry? Yes, you can freeze Massaman curry! Let it cool completely, then transfer it to any airtight freezer-safe container and store it for up to 3 months. When you’re ready to enjoy it again, thaw it in the refrigerator overnight and reheat it on the stove.
How to Customize Your Curry
It is extremely easy to customize this coconut curry to your liking. You can make it with shrimp or beef instead.
Make it Vegan/Vegetarian: You can make this curry vegan and vegetarian by substituting chicken with extra-firm tofu. Since tofu is already cooked, add it after cooking the curry, along with broccoli. That will give it enough time to absorb the flavors of the curry. Add Shrimp: Since shrimp cooks pretty quickly, cook the curry until vegetables are tender, open the lid, and then add the shrimp, along with the broccoli. Simmer on saute mode for about 3-4 mins, or until the shrimp cooks through and looks opaque. Add Beef: If using beef, increase the pressure cooking time to 30 minutes. Skip the baby corn and add it towards the end along with green beans and broccoli. Follow the remaining instructions.
Recipe Tips & Notes
Curry Paste: I prefer Maesri brand curry paste since it is vegetarian (no shrimp paste) and tastes authentic. Other popular brands include Thai Kitchen and Mae Ploy (contains shrimp). Alternatively, use red curry paste with the addition of a teaspoon each of coriander and cumin powder. Coconut Milk: Any good thick full-fat coconut milk will work in this curry. If you use light coconut milk, please know that your curry will not thicken. Make it Vegetarian: You can make this curry 100% vegetarian by swapping the chicken with extra-firm tofu chunks or paneer cubes. Customize the Vegetables: Other veggies that go well are squash chunks, zucchini, and snow peas. You can even add any frozen veggie medley you have on hand. If adding potatoes, add them with the chicken so they cook through. Make pot-in-pot rice: To make a one-pot meal, cook the rice using the pot-in-pot method along with the curry. Check out the detailed instructions above. Spice tolerance test: When making this curry for the first time, start by incorporating 1 tablespoon of the curry paste into the coconut milk, taste it, and then work your way upwards.
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