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Chicken Massaman Curry

Massaman curry is a beloved Thai comfort dish that blends the richness of coconut milk with warm spices and a perfect balance of savory, sweet, and tangy flavors. In this version, chicken drumsticks and juicy slices of chicken thigh are gently simmered with potatoes and onion until melt-in-your-mouth tender. Roasted cashews add a buttery crunch and subtle creaminess to every bite. Hearty, fragrant, and deeply satisfying — it’s a dish made for sharing with family and friends.
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Course: Main Course
Cuisine: Thai
Author: Hong Thaimee

Ingredients

Protein & Base

  • 2 tbsp coconut cream or thick coconut milk
  • 4 chicken drumsticks
  • 2 boneless skinless chicken thighs, sliced into bite-size strips
  • 3 tbsp Massaman curry paste store-bought or homemade
  • 1 can 14 oz coconut milk, well shaken
  • 1 cup chicken stock

Vegetables & Aromatics

  • 2 medium potatoes peeled and cubed
  • 1 cup pearl onions optional
  • 1 cinnamon stick
  • 2 star anise
  • 3 cardamom pods lightly crushed
  • 2 bay leaves

Seasonings

  • 2 tbsp fish sauce or to taste
  • 1 tbsp palm sugar or brown sugar
  • 1 tbsp tamarind paste for tang

Finish

  • ½ cup roasted cashews or peanuts
  • Fresh cilantro sprigs
  • Steamed jasmine rice, brown rice or Thai rice berry for serving

Instructions

  • Build the Curry Base
  • In a heavy pot, warm the coconut cream over medium heat. Stir in the curry paste and cook 2–3 minutes, until fragrant and the oil begins to separate. Add the chicken drumsticks and coat well in the paste. Once they’re seared, stir in the sliced chicken thighs.
  • Simmer
  • Pour in the remaining coconut milk and chicken stock. Add the potatoes and pearl onions. Bring to a gentle boil, then add cinnamon stick, star anise, cardamom, and bay leaves. Reduce the heat and simmer uncovered for 25–30 minutes, until the drumsticks are tender and the potatoes are cooked through.
  • Season
  • Stir in fish sauce, palm sugar, and tamarind paste. Taste and adjust until you have the right balance of savory, sweet, and tangy.
  • Finish & Serve
  • Stir in the roasted cashews and simmer for 2 minutes more. Remove the cinnamon stick and bay leaves. Garnish with cilantro and serve hot with steamed rice.
  • Note: I love serving Massaman curry with ajard, a Thai cucumber relish — its tangy sweetness cuts through the richness. You can also enjoy it with naan, roti, or even a soft brioche roll for soaking up the sauce.

Notes

I love serving Massaman curry with ajard, a Thai cucumber relish — its tangy sweetness cuts through the richness. You can also enjoy it with naan, roti, or even a soft brioche roll for soaking up the sauce.