Dinner · Tested at home
Easy Chicken Massaman Curry
When the temperatures start dropping here in North Dakota, it's hard to beat a big bowl of something hot and comforting. Soups, stews, casseroles, and slow cooker meals are all great, but sometimes I want something with a little more excitement.
For me, that's where curry comes in.
I love experimenting with different cuisines, especially when it comes to bold flavors. In fact, I recently went through my saved recipes and realized I have something like 26 different curry recipes! Most of them are Thai, with a handful of Indian curries mixed in.
The nice thing is that I've made these recipes and ranked them over the years, so I can usually go straight to the ones I know I enjoy.
Sometimes recipes call for a long list of specialty ingredients that you might only use once. I don't mind going out of my way for certain dishes, but I also know that isn't always practical for someone who just wants to put a good dinner on the table.
That's one reason I like using prepared Thai curry pastes. A small can of Maesri curry paste, some coconut milk, and ingredients you probably already have in your kitchen can turn into an incredibly flavorful meal.
I'm sharing two curry recipes that I've made and enjoyed, along with my own variations and tips. One is a rich, hearty Massaman curry that comes together on the stovetop. The other is an easy Thai red curry you can make in the slow cooker.
And I'll share some ideas for changing up the meat, vegetables, and spice levels so you can make them your own.
If you're new to Thai curry, Massaman is a great place to start.
It's rich, creamy, a little sweet, and full of warm spices. Unlike some of the hotter Thai curries, Massaman tends to have a gentler flavor, although the heat will depend on the curry paste you use.
The potatoes, carrots, and chicken make this one especially filling. It's almost like a comforting chicken stew, but with a completely different flavor.
And there's peanut butter in the sauce, which adds another layer of richness without making the entire dish taste like peanut butter.
Source: On Your Table – Big Flavors for Cold Winters: Two Thai Curries Absolutely Worth Making
My variation of Tastes Better From Scratch – Massaman Curry by Lauren Allen.
Get everything ready
Ingredients
Tap an ingredient as you use it to keep your place.
Turn up the heat
Let’s cook.
- Heat the oil in a large pot over medium-low heat. Add the onion and sauté for about a minute until it begins to soften.
- Add the carrots and potatoes and cook for another minute or two.
- Add the chicken, ginger, garlic, and curry paste. Cook for about 3 minutes, stirring everything together.
- Pour in the coconut milk and bring the mixture to a gentle boil.
- Reduce the heat and simmer for 10 to 15 minutes, or until the potatoes are tender and the chicken is cooked through to 165°F.
- Stir in the fish sauce, brown sugar, peanut butter, and lime juice. Simmer for another 5 minutes.
- Serve over your favorite rice and garnish with roasted peanuts and fresh cilantro.
Options & Variations
Recipe Notes
This is probably my favorite thing about cooking with Thai curry paste. Once you're comfortable with the basics, there are so many different ways to make it.
You don't necessarily need to follow one recipe with the exact same meat and vegetables every time.
Red Curry — Proteins: Chicken, shrimp, or tofu. Vegetables: Bell peppers, green beans, zucchini, or winter squash.
Massaman Curry — Proteins: Chicken, beef, or tofu. Vegetables: Potatoes, carrots, or onions.
Panang Curry — Proteins: Beef, chicken, or pork. Vegetables: Bell peppers or green beans.
Green Curry — Proteins: Chicken, shrimp, or tofu. Vegetables: Eggplant, green beans, or bamboo shoots.
These are just a few ideas to get you started. The ingredients and cooking times aren't identical for every curry, so you may need to make some adjustments depending on what you choose.
The ingredients and cooking times aren't identical for every curry, so think of these as starting points rather than substitutions you can make without adjusting anything else.
You can also fine-tune the finished sauce. If you want more heat, add more curry paste or fresh chile peppers. If it's too spicy, a little more coconut milk can help mellow it out.
For a sweeter curry, try a small amount of brown sugar or palm sugar. For a brighter finish, add a squeeze of lime.
If the sauce seems thin, simmer it uncovered to reduce it, or start with less stock next time.
And if you're making a vegetarian curry, check the labels on your curry paste and any sauces you're using. Some contain shrimp or fish ingredients even when the rest of the recipe is meat free.
You really don't need a cabinet full of specialty ingredients to start making these curries at home.
I'd recommend keeping a few cans of full fat coconut milk and your favorite curry pastes in the pantry. I particularly like the Maesri brand because the small cans are convenient and there are several varieties to experiment with.
Fish sauce is another ingredient worth trying. It might smell pretty strong right out of the bottle, but a small amount adds a wonderful savory depth to the finished dish.
Fresh ginger, garlic, and lime also go a long way. These are ingredients I already use in plenty of other recipes, so they aren't going to sit forgotten in the back of the refrigerator.
And you need some good rice to soak up all that sauce!
Can't find Massaman curry paste? You can make a Massaman-inspired alternative with red curry paste and a little extra peanut butter. A pinch of cinnamon, cumin, and cardamom can also help introduce some of those warm, characteristic Massaman flavors.