Does Massaman Curry keep well as leftovers?

Yes! Most leftover Thai curries keep very well as leftovers in the refrigerator. The coconut milk will harden, but it will not spoil. Reheat in a small stock pot or microwave it for 2 minutes or less to warm it back up.

Can I freeze Massaman curry?

Yes. This Thai chicken massaman curry freezes well. Store your leftovers in an airtight container like a glass jar with a lid and keep the freezer for up to 2 months.

What rice is best served with Massaman curry?

Cooked white rice pairs well with Thai Massaman curry. Jasmine, basmati, or coconut rice are excellent with massaman curry.

What makes Massaman Curry different from others?

Thai Massaman curries are not as spicy as other Thai curries like red, green, or jungle curry. The curry also has a ton of dried spices like cinnamon, cardamom, nutmeg, and cloves. These spices are not typically found in other Thai curries.

Is Massaman Curry healthy?

Yes, mostly. Massaman curry has several healthy spices in the paste and in the actually curry itself. These aromatic spices have a great deal of health benefits to the body. Coconut milk, vegetables, fish sauce, and tamarind are all healthy ingredients. The coconut cream's sugar and extra calories are added to the curry, but moderation of any food is key to health.

Thai Chicken Massaman Curry with Sweet Potatoes

Name: Thai Chicken Massaman Curry with Sweet Potatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5
Cuisine: Thai
Ingredients: 1 1/2 pound chicken thighs; 1/4 cup Thai Massaman curry paste; 1 cinnamon stick; 3 whole star anise; 3 cardamom pods; 3 whole cloves; 3-4 whole bay leaves; 1/2 pound sweet potatoes, cut into 1 1/2-inch pieces; 1 small onion, cut into 1 1/2-inch pieces; 1 1/2 tablespoons tamarind sauce; 1 can coconut milk, 14 ounces; 3 tablespoons sugar, brown, palm, or white sugar; 1 1/2 tablespoons fish sauce; 1 cup stock or broth; 1/3 cup crushed peanuts

Description

This tasty Thai chicken massaman curry with sweet potatoes recipe is simply delicious! It's an easy recipe using chicken thighs, sweet potatoes, and fragrant spices. It's a perfect quick lunch or dinner that can be ready in 30 minutes!

Ingredients

Scale

1 1/2 pound chicken thighs
1/4 cup Thai Massaman curry paste
1 cinnamon stick
3 whole star anise
3 cardamom pods
3 whole cloves
3-4 whole bay leaves
1/2 pound sweet potatoes, cut into 1 1/2-inch pieces
1 small onion, cut into 1 1/2-inch pieces
1 1/2 tablespoons tamarind sauce
1 can coconut milk, 14 ounces
3 tablespoons sugar, brown, palm, or white sugar
1 1/2 tablespoons fish sauce
1 cup stock or broth
1/3 cup crushed peanuts

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Instructions

This step is optional but highly recommended. In a frying pan, dry roast the spices (cinnamon, cardamom, star anise, and cloves) on low heat until fragrant.
Heat a Dutch oven or a large pot until warm on medium heat. Add the coconut milk and cook until the creamy coconut milk separates. It takes about 2-3 minutes. The sauce will thickens, and bubbles will form.
Add the Massaman curry paste and break up the clumps. Cook for 1-2 minutes until you have a thick sauce.
Add the spices, sugar, and fish sauce, stir well, and cook for 2 minutes.
Add the chicken, potatoes, onion, and the stock. Give it a good stir and cook for 10 minutes.
Last, add the peanuts and tamarind sauce, and stir well. Taste and adjust flavors with more fish, sugar, or tamarind sauce. Serve jasmine rice. Basmati and coconut rice go well with this Southern Thai curry too. Enjoy!

Notes

Dry toast the spices before cooking to intensify the flavors of the curry.
Watch out for the whole spices as you bite into your curry. Remove serving if desired.
Denser potatoes work best for this chicken Massaman curry recipe. Idaho, sweet, or Japanese potatoes work great too.
Chicken breast works but does not cut the meat into bite-size pieces as the meat will dry out too much.
Lemon or lime juice works as a substitute for tamarind paste. Use a little bit at first and add more as needed.
Ground spices work too, but I haven't tested this recipe with them. Use half the amount of whole spices than what the recipe card specified.

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Prep Time: 10
Cook Time: 15
Category: Curries, chicken recipes
Method: Stove top
Cuisine: Thai

Keywords: Thai massaman curry, Thai chicken massaman curry, chicken massaman curry, authentic massaman curry, Easy Massaman curry recipe