Skip to Content

Chicken Massaman Curry

Thai Chicken Massaman Curry with and butternut squash stewed in thick aromatic coconut milk sauce. This flavorful meal is perfect for those evenings you’re craving healthier comfort food.

Chicken Massaman Curry is a healthier take on Thai takeout. Butternut squash and chicken are stewed in flavorful aromatic coconut milk for a satisfying, delicious meal

Have you ever had Massaman Curry?

I only recently began making it at home, and I daresay it’s been giving my all-time favorite, Red Curry Chicken, a run for its money.

If you’ve followed my blog for a while, you’ve noticed I’ve had a torrid love affair with Thai red, green, and yellow curry, and have also dabbled into the wonderful world of Indian curries.

To me, there is simply nothing more comforting than protein and vegetables all snuggled up in a flavor-infused sauce with just the right amount of kick!

While I love all these classic curries, I wanted to break out of my curry mold and dig a little deeper into the wonderful world of aromatic coconut milk sauces, which is how we arrived right here. 

Today, Chicken Massaman Curry is making its debut on The Roasted Root. You guys, I think you’re going to LOVE this!

If you’ve never tried it, I’ll just spoiler alert you now and tell you, it’s basically on the Top 5 list of Most Comforting Curries (<- totally a thing), right next to Panang Curry.

The sauce is ultra thick, silky, and aromatic.

It’s like combining the comforts of fuzzy socks, a down comforter and fleece sheets into one beautifully flavored dish. For those times you just want to feel FULL, Chicken Massaman Curry is your hero.

Chicken Massaman Curry - butternut squash and chicken stewed in aromatic coconut milk sauce for a satisfying meal that happens to be healthier than Thai takeout. Paleo, Whole30, and delicious

The combination of chicken and butternut squash swaddled in that ultra comforting sauce yields a healthful, satisfying meal.

You can easily use this recipe as a gateway to all your Massaman curries, replacing the chicken with beef or pork and swapping the butternut squash with your favorite potato or winter squash.

Per usual, here are some ideas for adaptations and also meal prep options for both customizing and preparing this recipe:

Recipe Adaptations:

  • Use beef instead of chicken
  • Replace butternut squash with Yukon Gold potato
  • Serve curry with choice of “riced” vegetables, such as cauliflower rice, quinoa, roasted vegetables or side of choice to make this recipe grain-free

Meal Prep:

  • The chicken can be marinated up to 24 hours in advance.
  • Cook the rice up to 3 days ahead of time
  • Recipe saves very well, so the whole dish can be prepared up to 5 days in advance

Chicken Massaman Curry - flavorful Thai-spiced coconut milk sauce envelopes chicken and butternut squash in this amazing healthy dish.

Get that comfort food!

More Healthy Curry Recipes:

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!

Chicken Massaman Curry - butternut squash and chicken stewed in aromatic coconut milk sauce for a satisfying meal that happens to be healthier than Thai takeout. Paleo, Whole30, and delicious

Chicken Massaman Curry

Yield: 4 to 6 people
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours

Rich, flavorful chicken Massaman curry is so easy to make yet LOADED with flavor!


For Serving:

  • cooked basmati rice
  • Thai basil


  1. 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).
  2. While chicken is marinating, peel and chop the butternut squash into 1-inch cubes.
  3. 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).
  4. Add the remaining ingredients except the kaffir lime leaves and almond butter (butternut squash through sea salt) to the pot and stir well. Cover and bring to a full boil. Reduce heat to low and cook, covered for 1 hour. Remove the cover and cook at a gentle boil for 30 minutes, stirring occasionally, until sauce has thickened. Stir in the kaffir lime leaves. Stir in the almond butter for an even thicker, more luscious sauce.
  5. Remove cinnamon sticks and star anise.
  6. Serve massaman curry with basmati rice (or spaghetti squash or cauliflower rice).


*Or peanut butter

Nutrition Information
Yield 4 Serving Size 1 grams
Amount Per Serving Unsaturated Fat 0g
Thai Massaman Curry pinterest collage

Chicken Massaman Curry - a classic Thai dish of chicken and butternut squash stewed in flavorful coconut milk sauce

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Kathleen Reese

Friday 18th of January 2019

This was really yummy but I wanted a stronger curry flavor. Does that just mean more curry paste?


Saturday 19th of January 2019

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


Monday 25th of June 2018

Hello! I was wondering if you think there is a way to do this recipe in the instapot?


Tuesday 25th of September 2018

(How to do it in an instant pot, that is...)


Tuesday 25th of September 2018

Yes! I was looking for something about this too!


Sunday 25th of March 2018

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!!


Thursday 22nd of March 2018

I love spicy food, I think it should be super tasty


Wednesday 21st of March 2018

Hey, amazing recipe! Is there an option to make it vegan, use tofu or chickpeas instead of chicken? Thanks alot, yours Isabella :)


Wednesday 21st of March 2018

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

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe