There’s something about massaman curry that feels like a warm hug from the inside. The kind of hug you get from your nan when you’ve been out in the cold too long — spicy, sweet, and absolutely not shy with the comfort. The first time I made this, I was intimidated. Coconut milk, fish sauce, tamarind… it felt like a bit of a leap from my usual weeknight fare. But once that rich, fragrant sauce started bubbling away and the chicken got all tender and glossy — I was hooked. And now? It’s my go-to rainy day dish.
This version is gloriously forgiving, rich with Thai flavour, and made in one pot (yes, just one). It’s bold and balanced, with peanuts for crunch, potatoes for coziness, and enough coconut milk to make you wish you’d made a double batch. If you’ve never made Thai curry at home before — this is the place to start. It’s not fussy, and it’s totally worth every fragrant minute.
Why You’ll Love It
- One pot = less washing up – Always a win.
- Big, warm flavours – Coconut, spice, sweet-sour tang. Total knockout.
- Deeply comforting – Like stew, but tropical and somehow elegant.
- Make-ahead friendly – Gets even better the next day.
- Great for beginners – No fancy techniques, just slow simmering magic.
- Customisable – Swap the protein, go vegan, toss in extra veg — it’s chill.
Ingredients
- 2 cups (500 ml) coconut milk, divided
- 5–6 tbsp massaman curry paste (adjust to taste)
- 3 tbsp packed palm sugar or light brown sugar
- 2–3 tbsp tamarind paste
- 2–3 tbsp fish sauce
- 1 kg (2 lb) bone-in, skin-on chicken thighs and/or drumsticks
- 300 g waxy potatoes (red or new), chopped into 1-inch chunks
- ½ large yellow onion, sliced into ½-inch strips
- ¼ cup unsalted roasted peanuts
- Jasmine rice, to serve
How to Make It
Sizzle the paste in coconut cream:
In a large pot, heat ½ cup of coconut milk over medium heat until bubbling. Stir in the curry paste and cook for 4–5 minutes, stirring often, until it thickens and smells like you’ve just stepped into a Thai street market. Don’t rush this bit — it’s where the flavour starts.
Build your base sauce:
Pour in the rest of the coconut milk and stir to combine. Scrape up anything stuck to the bottom — that’s flavour gold. Add palm sugar, 2 tbsp tamarind paste, and 1 tbsp fish sauce. Taste and adjust — it should be salty-sweet-tangy, even before the chicken goes in.
Nestle in the chicken:
Add your chicken thighs and drumsticks, skin side down first. Simmer gently, partially covered, for 35 minutes. The sauce will start thickening and the kitchen will start smelling… distractingly good. Now’s a good time to get your rice going.
Toss in the cozy bits:
Add the potatoes, onions, and peanuts. Stir gently — if they’re not quite covered, top up with a splash of coconut milk or water. Simmer for another 10–15 minutes, until the potatoes are tender and the chicken is fall-off-the-bone lovely.
Taste and tweak:
Give it a good stir, taste again, and adjust with extra fish sauce or tamarind paste if needed. You want balance — rich, tangy, a hint of sweet. If it’s tasting flat, it’s usually missing salt or sourness.
Serve it hot and saucy:
Spoon everything over fluffy jasmine rice, with extra sauce ladled on top. Scatter with more peanuts if you’re feeling fancy. Eat in stretchy pants, preferably near a cozy lamp.
Common Mistakes and How to Dodge Them
Why isn’t my curry rich and thick?
You probably didn’t reduce the coconut milk and paste long enough at the start — that step concentrates the flavour and thickens it. Don’t skip it!
My potatoes are still hard?
Chop them smaller or simmer a bit longer. Lid on helps keep the heat even.
It tastes flat — what now?
Add a splash more fish sauce for salt or tamarind paste for tang. Don’t be shy — massaman is all about bold balance.
Can I use boneless chicken?
Sure, but bone-in gives more flavour to the sauce. Just reduce the simmer time a little so it doesn’t dry out.
Storage and Reheating
- Fridge: Keeps beautifully for 4 days.
- Freezer: Yes! Freeze in portions, sauce and all. Just skip the rice.
- Reheat: Microwave or stovetop — just warm gently so the sauce doesn’t split.
- Pro tip: Tastes even better the next day once the flavours have mellowed.
Frequently Asked Questions
Can I use curry paste from a jar?
Yes! Use a good quality one from an Asian grocer if you can. You’ll taste the difference.
Can I swap the chicken for tofu or beef?
Absolutely. Tofu for a vegan version (just skip the fish sauce), or slow-simmered beef chuck for something extra rich.
What can I use instead of tamarind paste?
Mix lime juice and a little brown sugar — not perfect, but it’ll do in a pinch.
Is it spicy?
Massaman is one of the mildest Thai curries. Warm, not fiery — perfect for spice-shy eaters.
Nutrition Facts (Per Serving):
Calories: ~550
Fat: 35g
Carbs: 25g
Protein: 35g
Sodium: 700mg
Sugar: 9g
Try More Jamie Oliver Recipes:
Jamie Oliver Chicken Massaman Curry Recipe
Description
A rich, coconut-based Thai curry simmered with chicken, potatoes, peanuts, and fragrant spices — deeply warming and packed with flavour.
Ingredients
Instructions
- Cook ½ cup coconut milk with curry paste until thick and fragrant.
- Add rest of coconut milk, sugar, tamarind, and fish sauce. Stir well.
- Add chicken and simmer gently for 35 minutes.
- Add potatoes, onion, and peanuts. Simmer until tender.
- Adjust seasoning, then serve hot over jasmine rice.
Notes
- Don’t rush the curry paste step — it’s key to deep flavour.
- Use coconut cream for a richer version.
- Tamarind paste can vary in strength — start small and taste as you go.
- Leftovers reheat like a dream — make extra on purpose.