James Martin Massaman Curry

There’s something ridiculously comforting about a curry that feels like a warm hug. I still remember the first time I made Massaman curry at home — I’d just come back from a grey, freezing day and needed something bold, cozy, and not made entirely of toast. I threw this together with what I had: a tin of coconut milk, some slightly sad carrots, and leftover chicken. And honestly? It was magic.

This recipe, James Martin-style, hits that perfect spot between savoury and sweet — with the richness of coconut, a bit of zing from lime, and that gorgeous peanut-buttery hum underneath it all. It’s not too spicy either, so it’s the sort of dish that warms you up without blowing your head off. It’s fast, it’s soul-soothing, and you’ll want to mop the bowl clean with your rice (or naan, or your fingers—I won’t judge).

Why You’ll Love It

• Creamy, dreamy coconut sauce — rich without feeling heavy.
• Quick to make — dinner on the table in under 30 minutes? Yes, please.
• Easy to tweak — make it with tofu, shrimp, or whatever veg you’ve got knocking about.
• Mild but flavour-packed — even the spice-shy will love this.
• Tastes even better the next day — perfect for leftovers or work lunches.
• That peanut butter moment — unexpected, slightly cheeky, but so good.

Ingredients

• 2 tbsp olive oil, coconut oil, or vegetable oil
• ½ onion, chopped
• 1 lb chicken breasts, chopped (or use shrimp or tofu)
• 2 gold potatoes, peeled and diced small
• 2 carrots, sliced into thin rounds
• 2 tsp fresh ginger, grated
• 2 garlic cloves, minced
• 1 can (4 oz) Massaman curry paste
• 2 cans (13.5 oz each) coconut milk
• 1 tbsp peanut butter (smooth or crunchy)
• 2 tbsp brown sugar
• Juice of 1 lime
• 2 tsp fish sauce (optional but delish)
• ½ cup roasted peanuts, chopped (for garnish)
• Fresh cilantro, to garnish

How to Make It

Start soft with the onions:

Heat your oil in a big pan over low heat and gently cook the onions until they’re soft and a bit golden. Don’t rush it—this is where the flavour begins.

Add the veg and chicken:

Toss in the chopped potatoes and carrots first, give them a couple of minutes to warm up. Then add the chicken. Stir it all around with the ginger, garlic, and curry paste. It should smell fantastic right about now.

Make it saucy:

Pour in both cans of coconut milk. Stir well to lift up all that flavour from the bottom of the pan. Bring it to a gentle boil, then lower the heat and let it bubble away for about 15 minutes—until the potatoes are soft and the chicken’s cooked through.

Stir in the good stuff:

Add the peanut butter, brown sugar, lime juice, and fish sauce if you’re using it. Stir gently so the peanut butter melts in and everything goes glossy and thick.

Taste and tweak:

Give it a taste—add more lime juice if it needs brightness, or a pinch of salt if it’s feeling flat. A little chilli sauce wouldn’t hurt here either, if you like a kick.

Serve it up warm:

Ladle the curry into bowls over rice (or whatever you fancy). Sprinkle with chopped peanuts and fresh cilantro. Try not to eat it straight from the pot like I always want to.

Common Mistakes and How to Dodge Them

Why is my curry too watery?
Probably added too much liquid or didn’t let it simmer long enough. Keep it uncovered near the end to reduce.

It’s too sweet!
Skip or reduce the brown sugar next time, especially if your coconut milk is on the sweeter side.

My potatoes aren’t soft yet…
Chop them smaller next time. Or give the curry a few more minutes before adding the final ingredients.

Tofu turned mushy — what gives?
Press it first to remove water, and give it a little pan-fry before adding it to the curry. Makes a huge difference.

Storage and Reheating

Fridge:
Let it cool fully, then pop it in an airtight container. Keeps for up to 3 days—and the flavour gets even deeper.

Freezer:
Freezes well! Just cool it first, portion it out, and store for 2–3 months. Reheat gently on the stove once thawed.

Microwave:
Use a microwave-safe bowl, cover loosely, and zap in 1-minute bursts—stir in between.

Stovetop:
Gently reheat in a saucepan over medium-low. Stir often so nothing catches.

Frequently Asked Questions

Is Massaman curry spicy?
Not really! It’s one of the mildest Thai curries, perfect if you’re spice-sensitive or cooking for the whole family.

Can I make it vegetarian or vegan?
Absolutely. Use tofu and skip the fish sauce—or swap it for soy sauce. Just make sure your curry paste is vegan too.

What should I serve it with?
Steamed jasmine rice is classic, but coconut rice or even flatbread works brilliantly. Don’t forget the peanuts and cilantro on top.

What’s a good sub for peanut butter?
Almond butter or tahini will give you that nutty depth without the peanut flavour. Or skip it if you must—but you’ll miss the creaminess.

Nutrition Facts (Per Serving):

• Calories: 317
• Fat: 16g
• Carbs: 23g
• Protein: 22g
• Sodium: 997mg
• Sugar: 4.6g

Try More James Martin Recipes:

• James Martin Chicken In Tarragon Sauce
• James Martin Chicken And Leek Pie
• James Martin Sausage Cassoulet