Thai Massaman chicken curry

The recipe produces dish similar to hai Express Massaman curry.


  • 1/2 to 1 pound (0.45 kg) chicken pieces or chopped chicken breast/thigh
  • 1-2 medium potatoes, cut into chunks
  • 1 unit of 14 oz (or 400 ml) coconut milk
  • 1 small red pepper, thinly sliced
  • 1 medium tomato, sliced
  • 2 tbsp coconut oil (or vegetable oil)
  • 1/3 cup onion, sliced
  • 1 thumb-piece ginger, grated
  • 4-5 cloves garlic
  • 1 red chili, sliced or 1/2 to 3/4 tsp chilli flakes or other alternatives
  • 1/2 cup chicken stock
  • 1 stalk lemon grass, minced
  • 3 bay leaves
  • 1 tsp tumeric
  • 1/4 cup, chopped unsalted roasted cashews
  • 1 tsp ground coriander
  • 1 tsp whole cumin seed
  • 1/2 tsp white pepper
  • 1/8 tsp cardamon
  • 1 tsp tamarind, or substitute with lime
  • 3/4 tsp shrimp paste (belacan)
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar or brown sugar


  1. heat wok
  2. add oil and saute onion, ginger, garlic and chilli
  3. stir until fragrant
  4. add the stock and the following: lemonglass, bay leaves, tumeric, chopped cashews, ground coriander, whole cumin seed, white pepper, cardamon, tamarind, shrimp paste, fish sauce, and sugar.
  5. Stir and bring to a light boil
  6. add in chicken, stir to coat with the spicy liquid, then add the coconut milk and potatoes
  7. stir and bring back up to a boil
  8. reduce heat to low, or just until a good simmer, 30-40 min or until chicken and potatoes are tender
  9. add red pepper and tomato last
  10. taste and season, i.e. fish sauce (salty), chilli (spicy), sugar (if too sour), tamarind (if too salty/sweet), coconut milk (if too spicy).
  11. Add cashew. Mix and serve.

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