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

Chicken Massaman Curry

vegetable oil

curry paste

(3/4 inch thick) slice ginger, minced

chicken

brown sugar

fish sauce

tamarind paste

peanut butter

potatoes

(13.5 coconut milk

lime juice

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.


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.


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.

This was FABULOUS!!  I always order this dish at my favorite Thai restaurant -- I made this for dinner tonight and it was just as good, if not better!  I used lite coconut milk and I added some carrots, basil and unsalted cashews.  I didn't have tamarind paste, but here's a good substitute:  I processed equal parts dried apricots, prunes, raisins and lemon juice.  IT WAS TO DIE FOR!!!  I served it over brown rice and both my husband and I loved it.  THANKS!!!

I couldn't find massaman curry paste anywhere, so I had to use red curry paste. I also used sweet potato instead of white and added onions and carrots as per another reviewer's suggestion. The texture of the sauce was perfect, but I found it almost needed to be a little sweeter. I might add a little more brown sugar next time. Overall, we liked it quite a bit and plan to make it again.

I love the Massaman Curry from the Thai restaurants in this region and I had high hopes for this recipe. Unfortunately this dish did not meet my expectations. While I approached the called-for addition of 1/3 c. peanut butter with some skepticism I added it anyway. I should have stuck with my instinct - Massaman Curry isn't supposed be this thick! This tastes like Peanut Butter Stew! The flavor is decent but it's NOT at all what I expected. I recommend starting with half the peanut butter that's called-for and evaluating the consistency after 5 to 10 minutes. The dish will thicken a bit as it cools so take that into consideration too. On a personal note I prefer a "soupier" massaman curry so in addition to reducing the peanut butter I would also reduce the amount of potatoes to 2 cups from 3c. I would also add 1/2 cup of minced onions for dimensional interest. I will probably use water to thin out the leftovers from last night. This was much better after adding water to thin to my liking. When I added water I also added more lime juice to balance the taste.

White chicken white potatoes white coconut milk white rice... too many white foods. Flavor was good but the dish was bland in color and texture. I'll make this recipe again but next time I'll include colorful veggies and crunchy textures.

This was good! And fairly quick to make. I followed the recipe very closely. I could not find tamarind paste but a quick check online says that Worcestershire sauce is a substitute. I accidentally bought chicken breasts that were pre-flattened for scaloppine which turned out to be a blessing in disguise. They cooked up a lot better than regular chicken breasts and did not dry out. I also added a can of peas because that is what our local Thai restaurant puts in their Massaman. Once everything was cooked I added the peas in and let it sit for a few minutes so they could heat up. Oh! And I added some pepper flakes because we like it spicy. My only complaint is that there was too much potato. I will only use 1 potato next time. Thanks!

We recently moved from NYC to NC and I was really missing this great Thai dish. I made this recipe for my husband last week and it was awesome!! The only thing I substituted was equal parts Worcestershire sauce for the Tamarind paste. I also added onions, sw potatoes and a few strips of bell pepper. It was fantastic, can't wait to make it again!

Too much PB! I put 2 cans of coco milk to stabilize it. It's not as good as the restaurant but in a fix and to save money...why not?

My husband LOVES Thai and Indian food and almost always orders Chicken Massaman Curry. We live in a small community with limited ethnic food options so I have been trying to recreate our favorites at home. I followed the recipe and just made minor adjustments as noted by others (less peanut butter, tamarind paste substitution, red pepper flakes, chopped onions and carrots, 1/2 can water and a handful of peanuts). It was AWESOME. My whole family loved it, especially my husband who ate the leftovers for lunch TWICE!! This is a huge compliment as I can rarely entice him to leftovers for lunch. Thank you, thank you, thank you!!!

chicken massaman curry

Prep Time: 20 minutes

Cook Time: 35 minutes

Total: 55 minutes

Servings: 4

Cost: $8.43 /serving

Author : pct2

Ingredients

Instructions

Top Similar Recipes from Across the Web

Chicken Massaman Curry

Chicken Massaman Curry

Massaman curry

Massaman Curry

Massaman curry

Massaman Curry

Massaman Curry

Shortcut Chicken Massaman Curry

Chicken Massaman Curry Recipe

Massaman Curry Paste

Massaman duck curry

Massaman Curry Paste

Beef Massaman Curry

Thai Massaman Curry

Massaman Curry มัสมั่นไก่

Massaman curry - Wikipedia

Massaman beef curry

Veganes Massaman Curry