Chicken Massaman Curry recipe with tender chicken swaddled in aromatic coconut curry sauce, served with steamed rice for a delicious restaurant-quality meal! If you enjoy Thai food, this one is a must-make!
This Chicken Massaman Curry is the cozy, flavor-packed Thai-inspired dish your weeknight dinners have been waiting for.
Butternut squash and tender chicken simmer in a thick, aromatic coconut milk sauce spiced with cinnamon, cardamom, and star anise. The creamy coconut milk sauce is everything here!
The result? Creamy, rich comfort food that’s naturally dairy-free, paleo-friendly, and 100% satisfying.
It’s a simplified, wholesome spin on classic Massaman curry; no obscure ingredients or all-day prep needed.
Everything comes together with grocery-store staples (hello, red curry paste!) and pantry spices. The silky coconut broth is pure magic over rice or cauliflower rice, and the leftovers taste even better the next day.
What is Massaman Curry?
Massaman curry (muss-uh-mon) is a traditional Thai dish with Persian and Indian influences. It’s known for its rich coconut milk base, warm spices like cardamom and cinnamon, and a subtle nutty sweetness.
Classic versions use beef or chicken with potatoes, peanuts, and a homemade curry paste packed with aromatics like lemongrass, galangal, and cloves.
This version is a fusion-style, Thai-inspired take; not traditional, but created with the same comforting balance of sweet, spicy, and savory flavors.
Instead of making curry paste from scratch, we use store-bought red curry paste and simple pantry spices. A good amount of palm sugar adds sweetness for a balanced flavorful curry.
It creates a flavor that’s approachable yet deeply comforting and made with genuine appreciation for the dish’s roots and all its craveable complexity.
Why You’ll Love This Recipe
This isn’t just any curry: It’s a big, comforting bowl of warmth. I’m talking thick, luscious sauce, perfectly tender chicken, and melt-in-your-mouth butternut squash… the kind of cozy meal that makes the world feel a little softer.
It’s also incredibly versatile. You can swap the protein, mix up the veggies, and even make it plant-based. It’s the kind of meal that fits any mood, whether you’re after something hearty and comforting or bright and nourishing.
Here are a few more reasons why you’ll love it:
- Creamy, fragrant, restaurant-worthy flavor with everyday ingredients
- Naturally gluten-free, dairy-free, paleo, and Whole30-friendly
- Easy to make vegan or vegetarian (hello, chickpeas!)
- Great for meal prep – it tastes even better the next day
- Healthier than takeout but just as satisfying
Ingredients for Chicken Massaman Curry
Boneless skinless chicken breasts: Tender protein that soaks up the curry sauce beautifully. Chicken thighs work great, too, if you prefer dark meat.
Massaman curry paste: The flavor backbone of this dish! It adds heat, umami, and depth. Store-bought curry paste keeps things quick and easy. If you can’t find massaman curry paste at your local grocery store, use red curry paste or Panang curry paste instead.
Avocado oil (or coconut oil): For searing the chicken and building that golden base flavor.
Butternut squash: Naturally sweet and velvety once stewed. Potatoes, sweet potatoes, or even carrots work beautifully here too.
Full-fat coconut milk: The key to a creamy, luscious curry sauce is a can of coconut milk. Don’t skimp on the richness here!
Fresh lime juice or fish sauce: Adds brightness and balance to the creamy sauce.
Ground cardamom: Lots of cardamom brings a hint of warm spice that gives Massaman curry its signature aroma.
Cinnamon sticks: Deep, cozy flavor that melds beautifully with the coconut milk, a cinnamon stick is a must. Add in a couple of tablespoons of brown sugar to elevate the sweet element too if you’d like.
Star anise pods: Infuse the curry with subtle licorice notes and complexity.
Paprika: Adds color and a mild smokiness.
Sea salt: Enhances all those layered flavors.
Kaffir lime leaves: For an aromatic citrusy kick, source kaffir lime leaves from your local Asian store. Substitute with lime zest or a squeeze of extra lime juice at the end for brightness.
Creamy peanut butter: Makes the sauce extra thick and luxurious. While it may seem like an odd ingredient, peanut butter is the signature ingredient in this classic curry recipe. Almond butter works too if you have a peanut allergy.
Pure maple syrup: A little sweet brings the flavor profile full circle, complementing the richness, tanginess and umami flavor. I like using pure maple syrup, but brown sugar works great too.
For serving: Cooked basmati rice, cauliflower rice, or spaghetti squash, plus fresh Thai basil for a fragrant finish.
How to Make Chicken Massaman Curry
Start by marinating the chicken with red curry paste and a drizzle of olive oil; toss until the chicken pieces are evenly coated, then let them rest for at least 15 minutes or up to 2 hours in the fridge if you want a deeper flavor. While that rests, peel and cube your butternut squash.
Heat a large pot or Dutch oven over medium-high heat, add a splash of oil, and brown the chicken briefly (no need to cook it through).
Add the coconut milk, butternut squash, lime juice (or fish sauce), and all the spices. Stir to combine everything into a dreamy golden base.
Cover the pot and bring it to a full simmer. Once it’s bubbling, reduce the heat to low and let it gently simmer, covered, for about an hour. Remove the lid and continue cooking for another 30 minutes, stirring here and there, until the sauce thickens.
Next, stir in the kaffir lime leaves and almond butter (if using) to finish off that rich, velvety texture.
Remove the cinnamon sticks and star anise before serving. Spoon the curry over rice or your favorite grain-free base, top with fresh basil and green onions, and dig in!
Storage Tips
- Refrigerator: Store in an airtight container for up to 5 days. Reheat gently on the stovetop or in the microwave until warm.
- Freezer: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Meal prep: The flavor only gets better as it sits, making it ideal for make-ahead lunches or dinners!
Frequently Asked Questions
It has mild to medium heat, depending on your curry paste. Add a little extra paste or a pinch of cayenne if you like it hotter.
Yes! Swap the chicken for tofu, tempeh, or chickpeas, and use vegetable broth or a splash of soy sauce for extra umami.
Yes! Sauté the curry paste and chicken first using the “Sauté” function, then add everything else (except almond butter and basil). Cook on High Pressure for 8 minutes, quick release, and stir in the almond butter and basil at the end.
Yes! I recommend cooking on low heat for 3-4 hours, or until the chicken is cooked through. Keep an eye on the dish to check for doneness, as chicken can become overly dry and chalky when it is cooked too long in the crock pot.
I recommend sticking with boneless skinless thighs, not chicken breasts, for the slow cooker version.
Recipe Adaptations and Additions
- Coconut boost – Stir in a tablespoon of coconut cream before serving for extra richness.
- Veggie boost – Add spinach, kale, green beans, Yukon golds, baby corn, or bell peppers during the last 10 minutes of cooking.
- Protein switch – Try beef, pork, shrimp, tofu, or chickpeas; the sauce complements everything. Beef Massaman curry is a close second for me.
- Low-carb version – Serve with cauliflower rice, zucchini noodles, or roasted veggies.
- Extra heat – Add extra spices like Thai chili flakes, cayenne, or sambal oelek for a spicier kick.
- Citrus lift – Finish with a squeeze of fresh lime juice for pop and balance.
- Crunch factor – Sprinkle roasted peanuts, cashews, or coconut flakes on top for texture.
- Make it soupy – Add ½ cup chicken broth for a thinner, stew-like consistency.
- Switch the curry – Use any of your favorite Thai curry pastes here.
What to Serve with Thai Chicken Massaman Curry
This curry is hearty enough to shine solo, but if you want to round out the meal, here are some delicious pairings:
And that’s it!
If you love Thai cuisine, this delicious dinner is an absolute must with its rich, creamy, aromatic flavors. If you enjoy making curry recipes, also try out these reader favorites!
Other Curry Recipes to Try
- 30-Minute Thai Green Curry with Avocado
- Coconut Curry Vegetable Soup
- 30-Minute Summer Vegetable Red Curry
- 6-Ingredient 30-Minute Vegetarian Curry
- 30-Minute Thai Chicken Curry
Enjoy this Massaman Curry Chicken the next time your craving for Thai curries kicks in!
Chicken Massaman Curry
Ingredients
- 1.5 pounds boneless skinless chicken breasts chopped into 1-inch pieces
- 4 Tbsp Massaman curry paste or red curry paste
- 3 Tbsp avocado oil or coconut oil
- 1/2 small butternut squash peeled and chopped into 1-inch pieces, 4 cups*
- 2 (14-oz) cans full fat coconut milk
- 2 Tbsp fresh lime juice or fish sauce
- 2 tsp fish sauce
- 2 to 3 Tbsp creamy peanut butter
- 1 Tbsp pure maple syrup or brown sugar
- 1/2 tsp ground cardamom
- 2 cinnamon sticks
- 2 star anise pods
- 1 tablespoon paprika
- 1/2 teaspoon sea salt
- 3 to 5 kaffir lime leaves
For Serving:
- cooked basmati rice
- Thai basil
Instructions
- Place chicken in a mixing bowl along with the red curry paste and 2 tablespoons avocado oil. Stir well and allow meat to marinate at least 15 minutes (up to 2 hours in the refrigerator).
- While chicken is marinating, peel and chop the butternut squash into 1-inch cubes.
- Heat 1 tablespoon avocado oil in a large pot or Dutch oven over medium heat. Add the chicken and brown 2 to 3 minutes (don’t cook meat all the way through).
- Add the remaining ingredients except the kaffir lime leaves to the pot and stir well. Cover and bring to a full boil. Reduce heat to low and cook, covered for 30 minutes stirring occasionally, or until the butternut squash is tender and the sauce has thickened. Stir in the kaffir lime leaves.
- Remove cinnamon sticks and star anise and discard before serving.
- Serve massaman curry with basmati rice (or spaghetti squash or cauliflower rice).
Notes
Nutrition
I originally shared this recipe in March of 2018. I updated this article in January 2026 to include more information about the ingredients and method as well as serving recommendations, history of the dish, and new photos.
This was really yummy but I wanted a stronger curry flavor. Does that just mean more curry paste?
Hi Kathleen,
Yes, I would try more curry paste – I would add 1 to 2 Tbsp more (to taste), and if need be, add a little additional lime juice as well!! Hope you enjoy the next round even more! xo
Hello! I was wondering if you think there is a way to do this recipe in the instapot?
Yes! I was looking for something about this too!
(How to do it in an instant pot, that is…)
Aww, I love chicken curry. I have asked my bf to make it for my many times, each time we try another recipe.
Maybe next time we will use yours xD xD So excited!!
I love spicy food, I think it should be super tasty
Hey, amazing recipe! Is there an option to make it vegan, use tofu or chickpeas instead of chicken?
Thanks alot,
yours Isabella 🙂
Hi Isabella,
I think turning it vegan using chickpeas would be brilliant! I love the concept. You could also use tofu if you can do soy, although my first recommendation would be the chickpeas 😉 Let me know how it turns out! xo
That sounds and looks wonderful! Years ago in my younger days I lived in a tepee while saving to go to school. I got hit by a huge winter storm one night and my kind neighbors took me in and served me the most wonderful Indian curry meal. It was the first time I smelled Cumin and I love it so much I even put it on buttered popcorn! Years later I worked for a retired teacher named “Jan” that had worked teaching in Saudi Arabia & India and she shared a wonderful Garam masala recipe book with me. I didn’t realize there were so many different ways to make curries! Jan inspired me to garden and use my herbs fresh. It is a totally different taste experience.
Hi Sheri,
Thanks so much for sharing this lovely story!! I love these unexpected, game-changing experiences in life..it’s truly a blessing to connect with people through cooking. Growing your own herbs is truly a different experience…Cheers to enjoying life and all it has to offer 🙂 xo
Hi Julia!
What unit of measurement is the almond butter?
Hi Monique,
Oops! Thanks for catching that. It’s 2-3 tablespoons. I updated the recipe 🙂 xo
The ingredients list coconut oil but the instructions say avocado oil. Not a problem for me but others might be confused.
Also the recipe states it takes 30 minutes of prep and an hour of cooking time. But the instructions say cook covered for 1 hour then cook without the cover for 30 minutes.
I’m just checking to know which cooking time is correct as I’ve got my chicken marinating now and don’t want to mess this up.
Thanks!
Ah jeez, I clearly wrote out the recipe too quickly. Thank you for catching this, Lorraine! I made the edits so you should be good to go now. It is 1.5 hours of cook time, and you can use either avocado oil or coconut oil 😉 Hope you enjoy!! xo
What can I substitute for coconut milk? Please and thank you as it sounds delightful!
Hi Lana!
To be completely honest, I wouldn’t recommend making any substitution, as coconut milk is a pretty pivotal part of the recipe since it creates that silky-thick luscious sauce. If you tolerate dairy well, you can substitute equal-parts half & half and heavy cream (so 15 ounces of each), but be careful during the cooking process to not boil the dairy too much, or it will separate. I hope this helps..let me know what you end up doing! xo
Is there such a thing ad mild curry paste? I cannot tolerate spicy hot.
This looks delicious.
Hi Joan, Truthfully, I’ve never seen a curry paste labeled mild, but in my experience, yellow curry paste is milder than red curry paste. You may try yellow and see if that works for you!
Hi Joan,
The Gourmet Collection makes dry spice blends. I found it at TJ Maxx, believe it or not! I bought a Thai green curry spice blend and I MUCH prefer it to curry paste. I never want to use paste again. Also I didn’t find it peppery at all, just full of flavor. You measure the powder based on the weight of the protein you’re using. It says how much to use on the label.
This sounds awesome! Thank you for weighing in 😀