One of my favourite take out orders is Thai Massaman Curry. This rich, creamy, delicious Thai Curry is a fan favourite as it is less spicy than some of the other Thai curries and is wildly satisfying. The toned down spice level makes it one the whole family loves when I make it at my house. I also use ingredients that can easily be found in most grocery stores to make it a bit easier for all of you to enjoy.

What is Massaman Curry?

The first time I tried Massaman curry what when I was traveling in southern Thailand. I immediately fell in love with the flavours. Massaman curry is a fusion of Thai, Indian, and Malaysian cooking where it is made using curry paste, dry spices, and coconut milk. It is an amazing dish that brings me right back to my travel days. While the recipe I have below isn’t authentic, it does capture a lot of the same flavours of the dish I experience in Thailand. If you want an authentic from scratch version of this dish, check out this video by Hot Thai Kitchen!

Is Massaman Curry Spicy?

Some home cooks are nervous that Massaman curry may be to spicy for them, but this isn’t the case. Massaman curry has rich flavour profiles that are more warm rather than spicy. The addition of cinnamon, cardomon, and nutmeg give the curry a depth of flavour that is incredible craveable. The addition of peanuts rounds out the flavour even more. Like any thai dish, you can ramp up the spice if you wish by adding in some fresh Thai chilli peppers.

How to make Massaman Curry

Making massaman curry is simple. Start by placing a lightly oiled pan over medium heat. Drop in your aromatics such as red onion, ginger, and garlic followed by spices like cinnamon, cardomon, and nutmeg. Next toss in red curry paste, I like using the Thai Kitchen brand as it is available in most grocery stores. Next I add in my protein, I use chicken but feel free to use shrimp, tofu, beef, or just more veggies! I follow by adding in sweet potatos, green beans, and then pour in 1 can of coconut milk and 1 cup of stock. Season with maple syrup, roasted peanuts, and soy sauce. Serve with Jasmine rice 🙂

Into Thai Food? Me too! Here are a couple of my favourite recipes

Grilled Thai Street Corn (Kao Pod Yang)

Thai Mango Salad

Haddock Green Curry

Massaman Curry

Print Recipe
Prep Time 20 minutes
Servings 4 people


  • 1 tbsp olive oil
  • 1 tbsp sesame oil
  • 1/2 red onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup ginger, minced
  • 1 tbs cumin seeds, whole
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cardamon (optional)
  • 5 tbsp red curry paste I use Thai Kitchen brand
  • 2 chicken breasts, thinly sliced
  • 1 sweet potato, diced
  • 1 cup green beans, cut in 1 inch lengths
  • 1 can coconut milk
  • 1 cup chicken stock
  • 1/3 cup peanuts
  • 1 tbsp maple syrup
  • 2 tbsp soy sauce
  • 1 lime, juiced
  • 1 tbs natural peanut butter (optional)


  • Place a deep pan over medium high heat. Add in olive oil and sesame oil. Once at temperature, add in onion, garlic, ginger, cumin, cinnamon, nutmeg, and cardomon. Stir and allow to saute for 2 minutes. Now add in red curry paste and stir. Allow the paste to "wake up" for 3 minutes.
  • Next add in the chicken, sweet potato, and green beans. Saute for 2 minutes and then add in the coconut milk and stock. Bring to a simmer for 10 minutes.
  • After 10 minutes add in roasted peanuts, maple syrup, soy sauce, and 1 tbs peanut butter (optional but delicious). Taste and adjust as need be!
  • Serve with Jasmine rice and enjoy that one folks!
Print Recipe
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