Chicken massaman curry

    55 min

    This Thai curry, flavoured with tamarind and coconut milk, is ready in under an hour. Serve over plain white rice.

    266 people made this

    Serves: 4 

    • 2 tablespoons vegetable oil
    • 3 tablespoons curry paste
    • 1 (2cm) slice root ginger, minced
    • 500g skinless, boneless chicken breast - cubed
    • 3 tablespoons dark brown sugar
    • 3 tablespoons fish sauce
    • 3 tablespoons tamarind paste
    • 5 tablespoons peanut butter
    • 3 cups peeled, cubed potatoes
    • 1 (400g) tin coconut milk
    • 3 tablespoons fresh lime juice

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    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 the 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 centre, about 20 minutes. Add the lime juice and cook for an additional 5 minutes before serving.

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    Reviews in English (116)


    I am sure that this would taste fairly good, though it would be much better if one used real peanuts instead of peanut butter. However, I doubt it will taste much like a massaman curry, unless one specifically uses massaman curry paste (preferably homemade)! It might not even taste 'Thai'. I am also puzzled by the use of lime juice: the tamarind paste supplies the requisite sourness.  -  16 Oct 2010


    Cooked this exactly as stated and we all loved it  -  17 May 2017


    Good basic recipe, although you really want to start off frying the paste first with the oil for a couple minutes and then add the creamy part of the coconut milk. Let the two mix better. I also didn't add peanut butter, because I think that's cheating kind of and another user complained about the thickness of the curry (I like mine soupy, too). I would just use peanuts, throwing them in with the potatoes or at the end, and maybe peanut oil to fry it all up with.  -  08 Oct 2009  (Review from Allrecipes US | Canada)