Quick Massaman Curry with Chicken
75% authentic · Thai-inspired
A simplified Massaman curry that uses pre-made curry paste and chicken for a faster, weeknight-friendly version. It retains the characteristic sweet, savory, and slightly tangy flavors of Massaman.
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Ingredients
- Chicken breast or thighs1.5 lbs
- Massaman curry paste3 tbsp
- Coconut milk1 can (13.5 oz)
- Potatoes1 large
- Red bell pepper1/2
- Fish sauce1 tbsp
- Brown sugar1 tbsp
- Vegetable oil1 tbsp
- Water1/4 cup
- Saltto taste
- Black pepperto taste
- Fresh basil leavesfor garnish
- Chili flakesfor garnish
Steps
- 1
Cut chicken into bite-sized pieces. Peel and cube potatoes. Slice red bell pepper.
- 2
Heat oil in a pot over medium-high heat. Add chicken and cook until lightly browned. Remove chicken and set aside.
- 3
Add Massaman curry paste to the pot and stir-fry for 1 minute.
- 4
Pour in coconut milk and stir. Bring to a simmer.
- 5
Add the chicken back to the pot, along with potatoes, fish sauce, and brown sugar. Add water if needed.
- 6
Simmer, covered, for 20-25 minutes, or until potatoes are tender and chicken is cooked through. Stir in red bell pepper during the last 5 minutes.
- 7
Season with salt and black pepper to taste.
- 8
Serve hot, garnished with fresh basil leaves and chili flakes.
