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The Best Massaman Thai Chicken Curry Recipe

Course Thai Curry
Cuisine Thai
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8
Author Camille


  • 2 cans of Coconut Milk
  • 2 heaping Teaspoons of Mae Ploy Massaman Curry Paste link below
  • 1/2 cup of Palm Sugar or Brown Sugar 3 pellets of Palm Sugar
  • 2 cups grilled or boiled chicken diced
  • 2 cups cooked potatoes diced
  • 1 heaping teaspoon of peanuts or peanut butter
  • 1 tablespoon chopped garlic
  • 1 Teaspoon grated or powdered ginger
  • 1 Teaspoon dried or fresh chopped thai basil
  • Garlic powder to taste
  • Crushed red pepper to taste
  • 1/2 cup chopped red onion
  • 1/2 cup chopped yellow onion
  • 1 cup chopped carrots
  • 1/2 cup chopped Airport Mushrooms if you dare! - see video
  • 4 cups steamed white rice


  • Prior to making sauce, cook potatoes and chicken. Dice into cubes about 1 inch in size. These will be added to the sauce after prepared.
  • Combine coconut milk, massaman curry paste and palm sugar into large sauce pan and stir and simmer on medium heat. Stir continuously until paste and sugar have dissolved into coconut milk.
  • Once dissolved, add peanuts, garlic, and spices to taste - we used ginger, basil, garlic powder, and crushed red pepper.
  • Add pre-cooked and cubed potatoes and chicken. Then add vegetables to your liking - massaman curry is great with red onion, yellow onion, carrots, and mushrooms. Simmer on medium heat for 10 minutes until vegetables are au dente
  • Serve over steamed white rice at about a 1:1 ratio of rice to curry and enjoy!