Chicken Massaman Curry

Chicken Massaman Curry

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


55 m servings 690 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 690 kcal
  • 34%
  • Fat:
  • 41.2 g
  • 63%
  • Carbs:
  • 47.3g
  • 15%
  • Protein:
  • 38.1 g
  • 76%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 1221 mg
  • 49%

Based on a 2,000 calorie diet

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  • Prep

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  1. 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.
  2. 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.
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  1. 103 Ratings


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 al...

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 ...

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 t...

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-f...

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 accid...

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,...

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 Worc...

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?

Outstanding! Just as good as what you'd find in a restaurant. I used sweet potatoes instead of white ones and added chunks of bell pepper to add some color. Also, swapped Worcestershire sauce...