This Thai Massaman Curry recipe with chicken is a flavor-packed, mild curry with a perfect blend of sweet, spicy, and creamy. Loaded with lean chicken and a colorful medley of vegetables, it's an easy-to-make restaurant favorite that comes together in just 30 minutes in the Instant Pot or on the stove.
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If you're a fan of Thai food like me, you'll want to bookmark this recipe! In this Chicken Massaman Curry recipe, I combine store-bought curry paste with fridge and pantry staples to create a delicious meal the whole family loves.
Massaman curry was among the first Thai curries my children started enjoying as little kids, thanks to its mild spice level.
Thai curries like green curry with tofu, red curry soup with noodles, and coconut chicken curry are my husband's default options whenever it's his turn to cook. He finds them super simple to make, fairly balanced with protein and vegetables, and a pretty satisfying meal when paired with Jasmine rice or cauli rice.
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Why My Family Loves It
- It's quick to make and super easy to customize. I make it with whatever I have in stock - chicken thighs or breasts, shrimp, fish, or tofu. The same goes for vegetables; I add whatever I have on hand, or just add 2 cups of frozen vegetable medley straight from the freezer.
- It's a homemade Thai curry that is much healthier and faster than takeout. And if Massaman curry paste is hard to find, no problem! Check out the notes section for instructions on making it with red curry paste, which is easier to find.
- Dinner is on the table in 30 minutes! It's one of my go-to weeknight meals, and even my kids and hubby can put it together easily.
- Both styles of cooking- Instant Pot or stove - are equally convenient and easy.
What is Massaman Curry? Discover its Unique Flavors
Massaman curry is a rich and flavorful Thai dish with Persian, Indian, and Malaysian influences. It's made by simmering creamy coconut milk with a curry paste containing fragrant spices like coriander, cinnamon, cardamom, and nutmeg.
What does massaman curry taste like? The taste of Massaman curry is a combination of creamy, coconutty, mildly sweet, tangy, and mildly spiced. Unlike spicier Thai curries, it uses warm aromatic spices like cinnamon, cumin, and star anise, making it much milder and more aromatic.
Ingredients - Notes & Substitutions
Here's what you need to make a Thai restaurant-style massaman curry with chicken:
- Curry Paste: I prefer the Maesri brand for massaman curry paste for its authentic flavor. You can find it on Amazon or at your local Asian supermarket. If you can't find it, make it by combining half the quantity of red curry paste with 1 teaspoon each of coriander powder and cumin powder.
- Coconut Milk: A key ingredient. I highly recommend using full-fat coconut milk for the desired creaminess. Low-fat coconut milk will result in a runnier, less creamy curry. I don't recommend the fat-free version at all.
- Chicken: I prefer using boneless skinless chicken thighs. You can use chicken breast or tenders instead. Just cut them into bite-sized pieces for even cooking.
- Vegetables: Add your choice of veggies. I add green beans, broccoli, carrots, and baby corn. Other veggies that go well are red bell peppers, zucchini, and snow peas. You can even add 2 cups of your favorite frozen vegetable medley instead. Traditionally, this curry is made with Yukon Gold potatoes and onions, so feel free to add 1 each (cut into chunks) or even sweet potatoes along with the chicken.
- Finishing: Thai basil leaves make a great finishing herb, adding a citrusy, fresh flavor to the curry. If you cannot find them, use regular basil leaves or cilantro instead and tear them into smaller pieces before adding them. A light squeeze of lime juice balances all the flavors. Optionally, to give it a restaurant-style sweetness, add a teaspoon or more of brown sugar or palm sugar.
Note: Some recipes call for a tiny amount of fish sauce. I've tried this recipe multiple times, both with and without, and find no significant difference in taste, so I skip it. But if you have it on hand, add 2 teaspoons with the curry paste.
Scroll to the recipe card for a detailed list of ingredients and quantities.
Another ⭐⭐⭐⭐⭐ coconutty curry: Coconut Curry with Chicken
How to Make Massaman Curry
Here are the step-by-step photos and instructions for the chicken massaman curry recipe in the Instant Pot:
- Sauté chicken: Preheat the Instant Pot on Saute mode and add oil, ginger, garlic, curry paste, and chicken. Sauté for 30-45 seconds. Note: Don't saute the paste for too long to prevent excessive oil release.
- Add ingredients and pressure-cook: carrots, onions, and baby corn. Stir in coconut milk, mix well, and bring the curry to a simmer. Doing so prevents the coconut milk from curdling under pressure. Cancel Saute, close the lid, and pressure cook for 5 minutes at high pressure.
- Release pressure: When the cooking time is done, let the pressure release naturally for 5 mins, then do a quick release. Open the lid after the pin drops. Turn on the Saute setting, add the green beans, and simmer for 7-8 minutes.
- Finish: Add the broccoli florets and cook for 2-3 minutes, or until tender. Cancel Saute. Squeeze a few drops of lime juice to finish this dish. Optionally, stir in 2 teaspoons of peanut butter to enhance the nutty taste.
How to Make Pot-in-Pot Rice with Curry
If you like to make White Jasmine Rice, you can cook it in the same pot as the curry using the Pot-in-Pot technique. Here is how you make it:
- Assemble the curry in the pot as per the instructions. Cancel saute and place a trivet in the middle.
- Assemble the rice according to this recipe in an oven-safe bowl, then place the bowl on the trivet.
- Close the lid and pressure cook for 5 mins.
- Wait 10 minutes, then manually release the remaining pressure.
Stovetop Massaman Curry Recipe
- Heat oil in a saucepan on medium-high heat. Add ginger, garlic, curry paste, and chicken, and sauté for 30-45 seconds. Add carrots, onions, green beans, and baby corn, and stir.
- Shake the coconut can before opening it, then pour it into the pan, scraping all the cream from the sides of the can. Stir well.
- When the curry starts bubbling, reduce the heat to medium, cover the pan, and simmer for 12-15 minutes, or until the chicken and vegetables are cooked and tender.
- Add the broccoli florets and cook them in the curry for 3 minutes, or until they reach your desired tenderness. Turn off the heat and squeeze a few drops of lime juice to finish this dish. Garnish with chopped Thai or regular basil and enjoy!
Must-try chicken curry: 30-Minute Chicken Coconut Curry
Serving Suggestions
Thai Massaman Curry is traditionally served with steamed Jasmine rice. You can serve with the following varieties based on your preference:
- White Jasmine Rice: Simple, fragrant rice ready in 30 minutes. You can also make it using a pot-in-pot, following the instructions above.
- Brown Jasmine Rice: A high-fiber version of white Jasmine rice. It has the same nutty flavor and aroma as traditional Jasmine rice but contains almost 4 times the fiber of white rice.
- Cauliflower Rice: My husband and I like to eat low-carb meals, so we make it with cauliflower rice that comes together in 10 minutes.
How to Store & Freeze
Store any leftover curry in an airtight container in the fridge for 3-4 days. To reheat, heat in a skillet over medium heat until bubbling, or microwave for 1-2 minutes.
Can I freeze this curry? Yes, you can freeze Massaman curry! Let it cool completely, then transfer it to any airtight freezer-safe container and store it for up to 3 months. When you're ready to enjoy it again, thaw it in the refrigerator overnight and reheat it on the stove.
How to Customize Your Curry
This massaman curry is easy to customize and adapt for various dietary preferences, including vegan and gluten-free options. Here are some of the tried and tested variations:
- Make it Vegan/Vegetarian: You can make this curry vegan and vegetarian by substituting chicken with extra-firm tofu. Since tofu is already cooked, add it after the curry is cooked, along with broccoli. That will give it enough time to absorb the curry's flavors.
- Add Shrimp: Since shrimp cook quickly, cook the curry until the vegetables are tender, then open the lid and add the shrimp and broccoli. Simmer on saute mode for about 3-4 mins, or until the shrimp is cooked through and opaque.
- Add Beef: If using beef, increase the pressure cooking time to 30 minutes. Skip the baby corn and add it towards the end, along with green beans and broccoli. Follow the remaining instructions.
Recipe Tips & Notes
- Curry Paste: I prefer the Maesri brand, as it is vegetarian (no shrimp paste) and tastes authentic. Other popular brands include Thai Kitchen and Mae Ploy (contains shrimp). Alternatively, use red curry paste with a teaspoon each of coriander and cumin powder.
- Coconut Milk: Any good, thick, full-fat coconut milk will work in this curry. If you use light coconut milk, please know that your curry will not thicken and won't be as creamy.
- Make it Vegetarian: You can make this curry 100% vegetarian by swapping the chicken with extra-firm tofu chunks or paneer cubes.
- Customize the Vegetables: Other veggies that go well are bell pepper chunks, zucchini, and snow peas. You can even add any frozen veggie medley you have on hand. If adding potatoes, add them with the chicken so they cook through.
- Make pot-in-pot rice: To make a one-pot meal, cook the rice in the Instant Pot with the curry. Check out the detailed instructions above.
- Spice tolerance test: When making this curry for the first time, start by adding 1 tablespoon of the curry paste to the coconut milk, taste it, and then work your way up.
Frequently Asked Questions
Unlike other Thai curries, Massaman curry originated in southern Thailand and was influenced by Malaysian and Indian cuisines. It includes whole spices and peanuts in the curry paste.
Massaman Curry sauce is made with a combination of Massaman curry paste and coconut milk. The curry paste is made with coriander, cumin, nutmeg, cinnamon, and cloves, along with other ingredients such as red chilies, lemongrass, and peanuts.
While Thai Red Curry is spicy and made with dried red chilis, lemongrass, coriander, and other aromatics, Massaman Curry is milder in comparison and made with additional warm spices like cinnamon, nutmeg, and cloves.
I buy 4-oz cans of Maesri Massaman curry paste from Amazon or my local Asian supermarket.
Yes, massaman curry is typically gluten-free, provided it doesn't contain soy sauce and there is no cross-contamination. To be sure, check the ingredient packaging for a u0022gluten-freeu0022 stamp.
Massaman curry is considered to be a mild curry. If you're not sure of your spice tolerance, start by adding 1 tablespoon of curry paste to the coconut milk, taste it, and then work your way up.
Reader's Favorite Thai Recipes
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📖 Recipe
Massaman Curry Recipe - Instant Pot & Stove
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Video
Equipment
Ingredients
- 1½ lbs. boneless skinless chicken breast or thighs, cut into bite-size
- 1 tablespoon light olive oil
- ½ inch ginger grated or pureed
- 2 cloves garlic grated or pureed
- 4 oz Maesri Thai Masaman Curry (1 can)
- 2 medium carrots peeled, chopped into ½-inch pieces
- 1 medium onion cut in cubes or sliced
- 14 oz. baby corn (fresh or canned) cut into ½-inch pieces
- 28 oz. coconut milk (2 cans, full-fat)
Add after cooking the curry
- 1 cup french beans cut in bite size pieces
- 1 cup broccoli florets
- A light squeeze of lime before serving
Instructions
Instant Pot Method
- Saute chicken: Preheat the Instant Pot on Saute mode and add oil, ginger, garlic, curry paste, and chicken.
- Add veggies and coconut milk: Sauté for 30-45 seconds then add carrots, onions, and baby corn. Stir in coconut milk and mix well.
- Pressure Cook: Wait till the curry starts bubbling. This prevents the coconut milk from curdling under pressure. Cancel Saute, close the lid, and pressure cook for 5 minutes at high pressure.
- Release pressure: Once done, let the pressure release naturally for 5 mins, then release manually. Open the lid after the pin drops.
- Add delicate veggies: Turn on Saute. Add green beans and simmer until they cook to your preferred doneness. Now add broccoli florets and let them cook in the pot for a few minutes. Cancel Saute.
- Finish: Squeeze a few drops of lime juice to finish this dish and serve with rice of choice.
Stovetop Recipe
- Saute: Heat oil in a saucepan on medium-high heat. Add ginger, garlic, curry paste, and chicken, and sauté for 30-45 seconds. Add carrots, onions, green beans, and baby corn, and stir.
- Add coconut milk: Shake the coconut cans before opening and pour into the pan scrapping all the cream from the sides of the can. Stir well.
- Simmer: When the curry starts bubbling, reduce the heat to medium, cover the pan, and simmer for 12-15 minutes, or until the chicken and vegetables are cooked and tender.
- Add delicate vegetables: Add the broccoli florets and let them cook in the curry for 3 minutes or until they cook to your desired tenderness.
- Finish and garnish: Turn off the heat and squeeze a few drops of lime juice to finish this dish. Garnish with chopped Thai or regular basil and enjoy!
Notes
- Curry Paste: I prefer Maesri brand curry paste since it is vegetarian (no shrimp paste) and tastes authentic. Other popular brands include Thai Kitchen and Mae Ploy (contains shrimp). Alternatively, use red curry paste with the addition of a teaspoon each of coriander and cumin powder.
- Coconut Milk: Any good thick full-fat coconut milk will work in this curry. If you use light coconut milk, please know that your curry will not be creamy.
- Spice tolerance test: When making this curry for the first time, start by incorporating 1 tablespoon of the curry paste into the coconut milk, taste it, and then work your way upwards.
- Customize the Vegetables: Other veggies that go well are squash chunks, zucchini, and snow peas. You can even add any frozen veggie medley you have on hand. If adding potatoes, add them with the chicken so they cook through.
- Make it Vegetarian: You can make this curry 100% vegetarian by swapping the chicken with extra-firm tofu chunks or paneer cubes.
- Make it with Shrimp: Since shrimp cooks pretty quickly, cook the curry first, open the lid, and then add the shrimp, along with the beans. Simmer on saute mode for 3-4 mins, or until the shrimp cooks through.
- Make it with Beef: Use 1-inch beef stew pieces and increase the pressure cooking time to 30 minutes. Skip the baby corn and add it towards the end along with green beans. Follow the remaining instructions.
- Make pot-in-pot rice: To make a one-pot meal, cook the rice using the pot-in-pot method along with the curry. Check out the detailed instructions above.
Kate Smith says
There were so many stinkin' ads on the page, that I could only see 3 lines if type at once. I gave up. I tried to paste a screen shot here so you could see what I'm talking about, but it won't let me.
I fully understand why advertising is needed to support your work, but this is ridiculous. The Facebook, twitter and Pinterest buttons are irritating too, as they cover up the information.
Aneesha says
Hi Kate, I'm sorry you had that experience. To begin with, I have removed those social buttons. I'll also check on my ad network to see why the ads have gone up. Thank you for understanding why bloggers need to have ads on the page. I'll do my best to fix this issue. You can also click on the 'Jump to recipe" button or print it for convenience. Hope you enjoy it.
Nancy May says
Ma'am (sorry I'm southern), to a great extent the number and particular ads are due to your own settings. You have more control over that than the blogger.
Aneesha says
Hi Nancy, 'I' am the blogger you are referring to, and these ads pay my blog's bills and keep it running. It takes much more than just ingredients to create, test and publish these recipes that you can access free of any charge, then promote it and continue to keep it updated. It's just like you flipping a magazine or watching a TV channel which does not even give you a choice of skipping these ads, I am providing you that option. Please feel free to use the 'jump to recipe ' button.
Sue R says
Great tasty quick meal. I love Maesri brand pastes too. Thank you!
Aneesha says
Hi Sue, I'm so glad you enjoyed it too! Thanks for sharing 🙂
Monica Capuchino says
This recipe was not good! That paste that I bought was the same one you used and it just doesn't have the same taste as the Massaman curry I'm used to. Better if you make it from scratch.
Aneesha says
Hi Monica, I'm sorry you didn't enjoy it. Many Thai restaurants and recipe developers use the same brand of curry paste, but I understand that personal taste can be different. Hope you enjoy the homemade version.
Dave says
Is it really much of a recipie if you're making it from a store bought paste
Aneesha says
I hear you Dave, but many busy families like mine find it very useful to follow clear instructions on how to use a store-ready paste. Also, you'll be surprised to know that many Thai restaurants use store-bought pastes in their curries especially since some of the ingredients can be hard to source. I hope you give it a shot!
Andy says
Dave, do you really want to scout out about 30 ingredients at the international market and then make your own paste? I don't. The paste is convenient and tasty. How far does someone have to go before a recipe qualifies as "REAL" anyway? Raising your own chickens on non-GMO grains that were sown by monks in the foothills of the Himalayas?
Shelby says
Hi Aneesha,
I tried your recipe and had trouble with the potatoes over cooking and then breaking down in the curry. Any tips on how to avoid this? I used about 1x1inch cubes of potatoes.
Thanks,
Shelby
Aneesha says
Hi Shelby, any chance you used russet potatoes? I use 'gold potatoes' and cut them in 1.5 inch pieces so they hold their shape while pressure cooking. Try that next time and I'm sure it'll work. Hope this helps!
Leonie says
Hi! I wanted to cook this recipe but I’d like to substitute the chicken with tofu. I’m not a very experienced instant pot cook and wanted to ask when to add the tofu. Thanks!
Aneesha says
Hi Leonie, you can add tofu 'after' pressure cooking and simmer it for 2-4 mins in the curry. I recommend using extra-firm tofu. Hope you enjoy this curry!
Sam says
Hi! I was hoping to make this later on in the week..it looks incredible! Could I add linguine or udon noodles to this do you think? Thanks and happy new year!
Aneesha says
Hi Sam, the combination sounds delicious but I think the cook time of Udon and linguine noodles would probably not match with the curry and they'll end up soaking all the curry anyway. You can always cook them separately and add them while serving. Enjoy!
Kristin says
Do you think I could use yellow curry paste instead, it is all I have on hand and I want to give this a try
Aneesha says
Hi Kristin, Absolutely! The taste of yellow curry is different than Massaman, but you'll still end up with a delicious Thai curry. Same proportions work. Enjoy!
Shanna says
I am very new to Instant Pot. I'd like to cook the rice in with the curry as you show but not sure what size and type of inner bowl is good to use?
Aneesha says
Hi Shanna, the inner bowl should be oven safe and be able to fit easily in the instant pot, with enough space all around to side it in and take it out. When I place my rice bowl in, there is roughly 1 inch space all around it. Hope that helps.
SamG says
Love it every time we make it!
Aneesha | Spice Cravings says
Hi Sam, thanks for sharing that. It's one of our favorite curries!
IPnewbie says
Thank you! That's what I did and it turned out well - the chicken was so tender and infused with flavor, and I loved the combo of veggies. This was only my second time cooking dinner with the Instant Pot - starting to gain confidence ????.
aneeshasg says
That sounds great! Glad you enjoyed the flavors in this recipe. Cooking with Instant Pot involves a bit of a leaning curve, but once you get the hang of it, the results are amazing! Look forward to you trying more of my recipes! Thanks!
IPnewbie says
Thanks! For the Instant Pot, when are you supposed to add the ginger and garlic?
aneeshasg says
Hi again! Once the oil is hot, you can add ginger garlic along with chicken and curry paste. I just clarified that step in the recipe. Thanks!
IPnewbie says
Are you supposed to drain the corn before adding it? Or do you dump the whole can in?
aneeshasg says
Hi there! Yes, you should drain the baby corn before adding it. I just modified the instructions to add clarity on that. Thanks for pointing that out! Hope you enjoy this curry, it's one of my favorites!
Michelle says
Hi Aneesha,
Another winner! We LOVED this. The chicken was unbelievably tender. Best result I've had so far in cooking chicken in the pressure cooker.