In Chef's Table

Chicken Massaman Curry

Gaeng Massaman (or Chicken Massaman) has become one of the most popular Thai curry dishes in the world. Originating from southern Thailand and Malaysia, the Massaman is of Muslin influence, featuring spices that are not frequently used in other Thai curries, such as cardamom, cinnamon, cloves, star anise, cumin, bay leaves, nutmeg and mace.

A mild and versatile curry, the Massaman goes really well with any type of meat, vegetables and seafood, making it the perfect winter warmer.

Serves 4-6


  • 3 tablespoons oil
  • 2 tablespoons Massaman curry paste
  • 900g diced chicken breast
  • 2 tins coconut cream
  • 4 large potatoes, peeled and cut into 2.5cm cubes
  • 4 small onions, peeled and quartered
  • 4 kaffir lime leaves
  • 450ml chicken stock
  • 3 tablespoons of fish sauce
  • 1 tablespoon palm sugar
  • 3 tablespoons chopped roasted salted peanuts (reserve some peanuts for garnish)
  • 2 large fresh red chilies, finely sliced
  • Freshly chopped coriander
  • 1 lime wedge


  1. Heat the oil in a large saucepan and fry the chicken breast until golden brown, remove the chicken and set aside.
  2. Reduce the heat and stir in the curry paste, cook the paste for 2 to 3 minutes then add the onions and cook until soft, then add the coconut cream and simmer for 5 minutes
  3. Return the chicken to the pan, simmer for 10 minutes, then add the potatoes.
  4. Add the remaining ingredients, except the chilies, and cook until the potatoes are tender.
  5. Add the chilies and toasted salted peanuts and serve with jasmine rice, lime wedge and fresh coriander
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