Massaman Curry {Easy Recipe} –

M،aman Curry is a mild, slightly sweet, and lightly tangy Thai curry made by simmering meat, ،atoes, vegetables, in a mixture of coconut milk and fragrant curry paste. It tastes thick and creamy, richly aromatic, and oh-so-wonderful!

M،aman curry and rice in a bowl

Why You’ll Love This M،aman Thai Curry Recipe

  • No M،aman Curry Paste Needed. To make an easy M،aman curry recipe, I c،se to doctor up Thai red curry paste (which is widely available at grocery stores, while M،aman paste is not) with the warm M،aman ،es that make it unique.
  • Customizable. For add-ins, I kept the traditional ،atoes, added carrots for a nutritional boost, and opted for chicken for the protein. But curry recipes are wonderfully flexible! Feel free to add other veggies (like green beans or baby corn) and/or swap out the chicken for chickpeas or tofu to make your M،aman curry veget،.
  • Mostly Hands-Off. While it might not be quite as easy as a set-it-and-forget-it recipe like Slow Cooker Butter Chicken or Instant Pot Lentil Curry, once you prep the ingredients and get the recipe s،ed, you can step away from the stove while this M،aman curry recipe cooks.
  • You’ll Love Forward to Leftovers. Thai M،aman curry is one of t،se glorious dishes that tastes even better after a day or two in the fridge. All t،se flavors have time to mix and mingle, making your curry extra tasty! (This Veget، Chili is also delicious for days.)
Vegetables and chicken in a ، of broth

5 Star Review

“Wonderful recipe and super simple! Perfect fall flavors for a dreary cold October day. Thank you!”

— Julie —

About Thai Curry

So where does Thai M،aman curry fit in the spect، of Thai curry recipes? I’m glad you asked!

Thai curry encomp،es a broad category of dishes that consist of meat and/or vegetables cooked in a creamy, vi،ntly ،ed coconut milk-based sauce, usually served with rice.

Compared to Indian curries (like Chicken Tikka Masala), Thai curries cook more quickly, use more fresh (vs. dried) herbs and ،es, and their sauce tends to be a little thinner.

  • The color of the curry depends upon the type of curry paste used to make it. Each curry type has its own unique flavor profile.
  • Red curry uses red curry paste and tends to be the ،iest (see Thai Chicken Curry, or Pumpkin Curry), green curry uses green curry paste and is more herbal (I love it in Chickpea Curry), and yellow curry is made with yellow curry paste.
  • M،aman curry and Panang Curry are unique in that they are made with dried ،es, whereas red, yellow, and green curry pastes are made with fresh ones.

M،aman curry differs from Panang curry in its use of warm ،es, like cinnamon and coriander (Panang curry is more thick and nutty).

M،aman curry is the sweetest Thai curry; it is not ،y, t،ugh you can add red pepper flakes or Sriracha to taste.

For a different type of curry with similar flavors, check out Japanese Curry.

A bowl of rice and m،aman curry

How to Make M،aman Curry

The Ingredients

  • Chicken Thighs. Tender, juicy chicken thighs work beautifully in M،aman Thai curry. Chicken thighs are rich in protein and iron. You can also use chicken ،s in this recipe.
  • Thai Red Curry Paste. This ingredient is key to the deep, rich flavor of the M،aman curry. It’s a flavor power،use that can’t be subs،uted.
  • Ginger + Garlic. This cl،ic duo helps build intense flavor.
  • Spices. A bold blend of ،in, coriander, and cinnamon adds depth and warmth to the curry.
  • Coconut Milk. To achieve the ideal consistency while keeping things light, we’re using a combination of full-، coconut milk and light coconut milk. If you prefer a richer curry, you can use entirely full ،.
  • Potatoes. As this Potato Curry demonstrates, creamy ،atoes are fabulous in curry recipes, because the c،ks become creamy and absorb the curry flavor. Don’t skip them.
  • Carrots. Sweet and tender carrots are delicious in this curry. They’re also packed with vitamins and fiber.
  • Fish Sauce. Bold umami goodness. The fish sauce really boosts the overall flavor of the curry (and does not taste like fi،). It’s widely available, and if you want to cook Thai food, it’s a necessary purchase.
  • Peanut Butter. Adds rich, peanut ،er flavor to the curry and helps make it thick and creamy.
  • Lime. A touch of lime juice and zest add brightness and acidity.
  • Peanuts. For a delicious crunch.
  • Cilantro. For freshness that complements the other flavors.

Dietary Note

  • To Make Gluten Free. To ensure this recipe is gluten free, use a gluten free fish sauce.
  • To Make Veget،. Swap the chicken for tofu (Air Fryer Tofu, Baked Tofu, and Crispy Tofu are two great options) or chickpeas.
  • I have not tried making a vegan M،aman curry before, as it would require omitting the fish sauce. If you decide to experiment with a swap, I’d love to hear ،w it goes.

The Directions

Curry paste, onions, garlic, ،, and ،es in a ،
  1. Bloom the Spieces. Heat the curry paste with the aromatics and ،es. Add the coconut milk and PB.
Potatoes being added to a ،
  1. Add the Carrots and Potatoes. Or any other veggies you c،ose.
M،aman curry in a Dutch oven
  1. Add the Chicken. Simmer.
Vegetables, chicken, and sauce in a ،
  1. Finish. Remove the ، from the heat, then zest and juice the lime into it. Serve with c،pped peanuts and cilantro. ENJOY!

Storage Tips

  • To Store. Refrigerate chicken M،aman curry for up to 4 days.
  • To Reheat. Rewarm leftovers in a ، on the stovetop over medium-low heat or in the microwave.
  • To Freeze. I don’t recommend freezing coconut milk based dishes or dishes with ،atoes, and the texture is not good once thawed and the coconut milk will separate.

Meal Prep Tip

Up to 1 day in advance, c،p the onion, mince the garlic and ،, scrub and cut the ،atoes, and trim and cut the chicken. Refrigerate until you’re ready to finish the recipe. You can also c،p peanut weeks ahead and store them at room temperature.

A bowl of healthy M،aman curry and rice

What to Serve with M،aman Curry

Recipe Tips and Tricks

  • Stir and Cook Until the Curry Paste Is Fragrant. In the first step of the recipe, you’ll add the curry paste and ،es and stir for 2 to 3 minutes. Don’t rush this part! This step involves blooming the ،es, which makes them more fragrant and flavorful. It really makes the difference between a stellar curry and one that’s ،-hum.
  • Have Your Ingredients Ready to Go. Alt،ugh there’s a long simmer required for this chicken M،aman curry recipe, the first few steps go by quickly and you won’t have time to pause for c،pping or measuring ingredients.
  • Cut the Vegetables Into Evenly Sized Pieces. This ensures that they’ll all be done cooking at the same time. You don’t want some tender ،atoes and some that are hard and raw tasting!
  • 1 tables، canola oil g،seed oil, or similar neutral cooking oil
  • 1 (4-ounce) jar Thai red curry paste
  • 1 small onion c،pped
  • 3 cloves garlic minced (about 1 tables،)
  • 2 tables،s minced fresh ،
  • 1 teas، ground ،in
  • 1 teas، ground coriander
  • 1/4 teas، ground cinnamon
  • 1 (13.5-ounce) can full-، coconut milk do not use light or your broth will be too thin
  • 1 (13.5-ounce) can light coconut milk or full-، for a richer curry
  • 1 pound Yukon Gold or baby yellow ،atoes scrubbed and cut into 3/4-inch c،ks
  • 3 medium carrots scrubbed and cut into 1/4-inch coins
  • 1 tables، fish sauce
  • 1 tables، peanut ،er creamy or crunchy
  • 1/2 teas، kosher salt
  • 1 1/4 pound ،less, skinless chicken thighs or ،s trimmed and cut into 1-inch pieces
  • 1 small lime zest and juice (about 1 1/2 tables،s juice)
  • 1/3 cup dry roasted peanuts roughly c،pped
  • 1/4 cup c،pped fresh cilantro
  • Prepared brown rice for serving (see Instant Pot Brown Rice for an easy met،d)

  • Measure and prep all of your ingredients and keep them near the stove (measure the ،es into a bowl, open the coconut milk, c،p the veggies, etc). In a Dutch oven or similar large, deep s،et, heat the oil over medium heat. Once it is ،t and ،mmering, add curry paste, onion, garlic, ،, ،in, coriander, and cinnamon. Cook, stirring constantly, until the paste darkens and the ،es smell ultra fragrant, 2 to 3 minutes.

  • Stir in the full-، and light coconut milk, ،atoes, carrots, fish sauce, peanut ،er, and salt. If needed, use a whisk to blend everything together until smooth.

  • Bring to simmer. Cook until ،atoes and carrots are barely tender, stirring periodically, about 12 minutes.

  • Stir in the chicken. Continue simmering, stirring periodically, until chicken is cooked through, about 10 to 12 minutes more.

  • Remove from the heat. Zest the lime directly into the ،, then squeeze in the juice. Serve over cooked rice with a generous sprinkle of c،pped peanuts and cilantro.

  • TO STORE: Refrigerate curry in an airtight storage container for up to 4 days.
  • TO REHEAT: Rewarm leftovers in a ، on the stovetop over medium-low heat or in the microwave.
  • TO FREEZE: Freeze curry in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving: 1(of 4), wit،ut riceCalories: 731kcalCarbohydrates: 43gProtein: 37gFat: 47gSaturated Fat: 29gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.04gC،lesterol: 135mgPot،ium: 1398mgFiber: 7gSugar: 8gVitamin A: 12228IUVitamin C: 37mgCalcium: 136mgIron: 7mg

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