Massaman Curry Chicken

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 13.5 oz unsweetened full-fat coconut milk
• 3 tbsp massaman curry paste
• ½ cup unsalted roasted peanuts
• 3 whole medium red potatoes
• 1 whole medium yellow onion
• ½ cup low-sodium chicken broth
• 1.5 tbsp fish sauce
• 1 tbsp tamarind paste
• 1 tbsp palm sugar
• 1 tbsp extra-virgin coconut oil
• 1 tbsp fresh lime juice
• ¼ cup fresh cilantro leaves
• ½ tsp kosher salt

Instructions

1. 1

   Cut 1.5 lbs of boneless skinless chicken thighs into 1.5-inch bite-sized pieces — this size ensures they stay tender and cook through evenly in the curry. Pat dry with paper towels to help them brown better.

2. 2

   Cut 3 medium red potatoes into 1-inch cubes — keep them uniform so they cook at the same rate as the chicken. Leave the skins on for texture and nutrition.

3. 3

   Slice 1 medium yellow onion into thick wedges, about 1 inch wide. This way they'll hold their shape in the simmering curry rather than disintegrate.

4. 4

   Measure out 3 tbsp massaman curry paste, 13.5 oz coconut milk, 0.5 cup peanuts, 0.5 cup chicken broth, 1.5 tbsp fish sauce, 1 tbsp tamarind paste, and 1 tbsp palm sugar — have everything ready before you start cooking.

5. 5

   Set a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 1 tbsp extra-virgin coconut oil and let it heat until shimmering, about 1 minute.

6. 6

   Working in two batches so you don't overcrowd the pan, add the chicken pieces and sear for 2-3 minutes per side until deeply golden brown on the outside. You're not cooking them through — just developing color and flavor. Transfer to a plate.

7. 7

   Lower the heat to medium. Add the 3 tbsp massaman curry paste to the same pot and stir continuously for 2 minutes — you want the paste to become fragrant and slightly darker, which releases the aromatic spices. Scrape up the browned bits from the bottom; they add incredible flavor.

8. 8

   Pour in the 13.5 oz coconut milk slowly while stirring — don't dump it all at once or you'll splatter. Keep stirring for 1 minute until the curry paste is fully dissolved and the oil begins to separate slightly on top (a sign it's properly bloomed).

9. 9

   Return the seared chicken to the pot along with the 3 potato cubes and onion wedges. Stir gently to coat everything in the curry. Pour in the 0.5 cup chicken broth and stir to combine.

10. 10

    Add the 1.5 tbsp fish sauce, 1 tbsp tamarind paste, and 1 tbsp palm sugar. Stir well — these three ingredients create the signature balance of salty, tangy, and subtly sweet that defines massaman curry. Bring the liquid to a gentle simmer, then reduce the heat to medium-low.

11. 11

    Simmer gently for 20-25 minutes, stirring occasionally. The curry should bubble gently on one side of the pot — if it's boiling hard, lower the heat. The potatoes are done when a fork pierces them easily and the chicken is cooked through (no pink inside when you cut the largest piece).

12. 12

    Stir in the 0.5 cup unsalted roasted peanuts. If using whole peanuts, roughly chop them first so they distribute throughout the sauce. Simmer for 2 more minutes to warm them through and let their flavor meld into the sauce.

13. 13

    Taste the curry and adjust the seasoning — squeeze in 1 tbsp fresh lime juice and add 0.5 tsp kosher salt. Taste again. The curry should be rich, slightly nutty, with a bright lime note cutting through the coconut. Add more fish sauce if it tastes flat, more lime juice if it's too heavy, or more salt if the flavors aren't popping.

14. 14

    Ladle the curry into bowls, making sure each serving gets chicken, potatoes, onions, and plenty of sauce. Scatter 0.25 cup fresh cilantro leaves over the top just before serving — their bright, herbal notes provide the perfect final contrast to the warm, rich curry.

15. 15

    Serve with jasmine rice, sticky rice, or roti on the side. The starchy accompaniment is essential for soaking up the incredible sauce.

Tools you’ll need

• large Dutch oven or heavy-bottomed pot with lid
• wooden spoon or silicone spatula
• cutting board
• sharp chef's knife
• paper towels
• measuring spoons
• measuring cups
• instant-read thermometer (optional)

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