Entrée: Thailand – แกงมัสมั่นไก่ ▶ Gaeng Massaman Gai (Massaman Chicken Curry)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 1 / 2 lb (700 g) boneless skinless chicken thighs, cut into large pieces
3 tbsp (45 ml) Massaman curry paste
1 can (13 1 / 2 fl oz (400 ml)) coconut milk
1 / 2 cup (120 ml) coconut milk or water
3 medium potatoes, peeled and cut into chunks
1 / 2 cup (60 g) roasted peanuts
2 tbsp (30 ml) tamarind paste
2 tbsp (30 ml) palm sugar or brown sugar
3 tbsp (45 ml) fish sauce
4 shallots, halved
3 cloves garlic, smashed
2 cinnamon sticks
2 bay leaves
1 tbsp (15 ml) vegetable oil
1 cup (240 ml) water or low-sodium chicken stock
Fresh cilantro or sliced shallots for garnish (optional)

Show original ingredient measurements

1 1 / 2 lb / 700 g boneless skinless chicken thighs, cut into large pieces
3 tbsp Massaman curry paste
1 can (13 1 / 2 fl oz / 400 ml) coconut milk
1 / 2 cup (120 ml) coconut milk or water
3 medium potatoes, peeled and cut into chunks
1 / 2 cup (60 g) roasted peanuts
2 tbsp tamarind paste
2 tbsp palm sugar or brown sugar
3 tbsp fish sauce
4 shallots, halved
3 cloves garlic, smashed
2 cinnamon sticks
2 bay leaves
1 tbsp vegetable oil
1 cup (240 ml) water or low-sodium chicken stock
Fresh cilantro or sliced shallots for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Heat oil in a large saucepan over medium heat and briefly fry the Massaman curry paste until fragrant (about 1–2 minutes).
2. Stir in 1/2 cup (120 ml) coconut milk, cook until oil separates slightly from the paste.
3. Add chicken pieces and toss to coat in the paste for 2–3 minutes.
4. Pour in remaining coconut milk and water or stock, add cinnamon sticks, bay leaves, shallots, and garlic; bring to a gentle simmer.
5. Add potato chunks, roasted peanuts, tamarind paste, palm sugar, and fish sauce.
6. Simmer uncovered for 20–30 minutes, until chicken is cooked through and potatoes are tender.
7. Taste and adjust seasoning with more fish sauce, palm sugar, or tamarind to achieve a balanced sweet-sour-salty flavor.
8. Remove cinnamon and bay leaves, garnish with cilantro or sliced shallots, and serve with steamed jasmine rice.

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1. Heat oil in a large saucepan over medium heat and briefly fry the Massaman curry paste until fragrant (about 1–2 minutes).
2. Stir in 1/2 cup coconut milk, cook until oil separates slightly from the paste.
3. Add chicken pieces and toss to coat in the paste for 2–3 minutes.
4. Pour in remaining coconut milk and water or stock, add cinnamon sticks, bay leaves, shallots, and garlic; bring to a gentle simmer.
5. Add potato chunks, roasted peanuts, tamarind paste, palm sugar, and fish sauce.
6. Simmer uncovered for 20–30 minutes, until chicken is cooked through and potatoes are tender.
7. Taste and adjust seasoning with more fish sauce, palm sugar, or tamarind to achieve a balanced sweet-sour-salty flavor.
8. Remove cinnamon and bay leaves, garnish with cilantro or sliced shallots, and serve with steamed jasmine rice.

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