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Home » Thai Massaman Chicken Curry {Gluten-Free, Dairy-Free}

Thai Massaman Chicken Curry {Gluten-Free, Dairy-Free}

Last Updated on April 14, 2019 By Vicky 16 Comments

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Thai Massaman Curry that’s creamy and dreamy with many Indian spice undertones, made with tender chicken and sweet potatoes. Gluten-Free and Dairy-Free too.Thai Massaman Curry with chicken and sweet potatoesMassaman curry is a recipe I really wanted to share from my stay in Asia. After over 8 months in Asia we’ve only got a few days left here before heading to Europe. I can barely believe it. How have we been traveling for eight whole months already? And all the way on the other side of the globe in Asia of all places. We’ve seen some amazing things and met some incredible people. All the countries we’ve visited have been unique in their own ways.

As much as I feel like I’m ready to leave Asia and head to Europe, now that we only have 3 day left here it’s starting to feel a little bit sad. We’ve been here for so long it seem and have gotten so used to certain things, even the frustrating ones that it will be strange to leave this all behind to have to start over again in a new continent.

Don’t get me wrong – I am incredibly excited for Europe and have already started dreaming of freshly baked baguettes, cheeses and wine for lunch in Paris.

Until then though, I’ve got a few more Asian recipes to share.

Which bring me to this Thai Massaman curry with chicken. The Thais are pros when it comes to the curry pastes. There are so many different types and they are all delicious. They can be quite spicy though.

The massaman curry though I find to be the least spicy of the bunch and the closest to an India curry. What really makes the massaman curry stand apart from the others is the addition of fennel seeds, nutmeg cardamon, cinnamon, cloves and star anise. Are you starting to see how this one takes on more of an India flair?

Another way the massaman curry stands out? The addition of potatoes. If you ask me there aren’t enough potato dishes in Thailand, but the massaman curry does it right – since potatoes and chicken are the real stars here.

Use sweet potatoes if you like (which you know I do not) so I’ll be using regular potatoes in mine.

Potatoes + chicken + massaman curry + peanuts + Thai sauces = perfection

Serve with rice and or simply slurp the sauce straight from the bowl.

I will miss this when I’m in Europe.

Thai Massaman Curry

Some of my other favorite Asian inspired recipes include:

  • Penang Chicken Curry Stir Fry {GF, DF}
  • Green Curry Paste Stir Fry {GF, DF, Vegan}
  • Minced Meat and Herb Salad – Laap Recipe {GF, DF}
  • Succulent Marinated Asian Pork Tenderloin Recipe {DF}

How to make massaman curry chicken

4.5 from 2 votes
massaman-curry-with-chicken
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Thai Massaman Curry with Chicken
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 
A simple traditional Thai massaman curry with chicken. Delicious and full of flavors! Gluten and dairy free too!
Course: Dinner
Cuisine: Thai
Servings: 4
Calories: 599 kcal
Author: Vicky Berman
Ingredients
  • 3 tablespoons oil
  • 2-3 tablespoons massaman curry paste
  • 2 chicken thighs and 1 chicken leg or use all thighs (use tofu for vegan version)
  • 2 inch ginger peeled and julienned
  • 1 1/2 cups coconut milk
  • 3/4 cup stock
  • 2 potatoes cut into 1 inch cubes or sweet potatoes
  • 2 onions cut into 8 wedges
  • 3 tablespoons fish sauce use gluten free tamari for vegan version
  • 1/4 teaspoon salt
  • 2 tablespoons palm sugar or 1 tablespoon white sugar
  • 4 tablespoons home made tamarind paste made by rubbing fresh tamarind in water and then draining to remove the seeds and bits
  • 4 tablespoons roasted peanuts
Instructions
  1. Over medium heat add oil to a pot. Add curry paste and stir until aromatic.
  2. Add chicken and lightly sear, 2 minutes, until lightly browned.
  3. Add half the coconut milk and bring to a boil and let it simmer for 3-4 minutes or until it thickens.
  4. Add remaining coconut milk and simmer until it thickens.
  5. Add 3/4 of the stock, potatoes, onions and ginger. Let simmer 15 minutes, covered with a lid. Stir occasionally.
  6. Add fish sauce, sugar, salt, tamarind paste and peanuts. Simmer for 10 minutes. (Curry should be semi thick, so if it gets too thick/dry add some stock).
Nutrition Facts
Thai Massaman Curry with Chicken
Amount Per Serving
Calories 599 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 20g125%
Cholesterol 55mg18%
Sodium 1509mg66%
Potassium 1046mg30%
Carbohydrates 39g13%
Fiber 5g21%
Sugar 16g18%
Protein 18g36%
Vitamin A 1320IU26%
Vitamin C 18.2mg22%
Calcium 102mg10%
Iron 7.7mg43%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe from Time For Lime Cooking School

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Comments

  1. Kari@Loaves n Dishes says

    May 21, 2013 at 6:18 pm

    I do heart curry. Je t’aime cheese and fresh baguettes too! Hope you have safe travel.

    Reply
    • Vicky says

      August 19, 2013 at 3:02 pm

      Thanks so much! France was simply amazing!!!

      Reply
  2. Tom says

    May 21, 2013 at 10:52 pm

    This might be a basic question but what kind of “stock” is used?

    Reply
    • Vicky says

      August 19, 2013 at 3:03 pm

      Really any kind — chicken or vegetable stock both work.

      Reply
      • John Harvey says

        April 6, 2016 at 2:05 pm

        Vicky, where does the Tamarind sauce go? Is this pre-bought, or do you make your own?

        Reply
        • Vicky says

          April 6, 2016 at 2:22 pm

          I apologize – I forgot to add that into the instructions. It gets added when the fish sauce gets add – I have updated the recipe. You can make your own tamarind paste by buying this http://www.amazon.com/Thailand-Tamarind-14oz-Spicy-World/dp/B000JMDJ5M/ref=sr_1_4_a_it?ie=UTF8&qid=1459966227&sr=8-4&keywords=tamarind and following this http://www.saveur.com/article/techniques/how-to-make-tamarind-paste or this recipe: http://indianhealthyrecipes.com/tamarind-paste-recipe-make-tamarind-paste/ or you could buy the paste directly: http://www.amazon.com/Tamicon-Tamarind-Paste-8oz/dp/B000JSQKL6/ref=sr_1_3_a_it?ie=UTF8&qid=1459966189&sr=8-3&keywords=tamarind+sauce Hope that helps!

          Reply
  3. Monica says

    June 30, 2016 at 7:44 am

    I made it yesterday and it was simply awesome….the entire pot was wiped out (literally ) in no time..thanks

    Reply
    • Vicky says

      July 19, 2016 at 3:39 am

      So happy to hear that!!! Glad you liked it : ))

      Reply
  4. John says

    July 23, 2016 at 11:21 pm

    This did NOT work for me. I think your measurements on the Tamarind is way off, all I taste is the Tamarind paste.

    Reply
    • Vicky says

      August 9, 2016 at 2:09 pm

      So sorry to hear this recipe did not work out for you John. My only assumption is that you used tamarind paste from the jar, whereas in the recipe I use home made tamarind paste (where fresh tamarind is soaked in water and then drained). The tamarind paste sold in stores is highly concentrated and needs to be added in small quantities. I will clarify that in the recipe for future uses. Once again I am sorry to hear this did not work for you.

      Reply
      • Emily says

        June 4, 2017 at 7:58 pm

        If I’m using tamarind concentrate instead of the paste bought at the store how much should I use?

        Reply
        • Vicky says

          June 5, 2017 at 5:32 am

          If you’re using tamarind concentrate you’ll only want to use a less as it can be super strong (depending on the brand) – I would say no more than a tablespoon. You can always add more at the end, once you have tasted the dish.

          Reply
  5. Amy says

    March 27, 2018 at 2:11 pm

    5 stars
    Looks delicious! Want to make this.

    Reply
  6. Mary Shaw says

    December 9, 2020 at 9:31 pm

    4 stars
    I followed the recipe using bottled tamarind and it was way too much! I should have read the comments before making it. Next time I will use just a smidge of tamarind and it will be perfect.

    Reply
    • Vicky says

      January 9, 2021 at 10:44 am

      Yea the bottled tamarind is very concentrated so that quantity should be significantly less than if using fresh.

      Reply

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