Massaman Thai Chicken Curry

    55 minutes

    Thai chicken curry originates in India but the Thais added their own special touches, like fish sauce and lemongrass. Serve with hot white rice.


    Queensland, Australia
    4 people made this

    Serves: 4 

    • 8 skinless, boneless chicken thighs, cut into bite sized pieces
    • 1/2 teaspoon salt
    • 1 teaspoon garam masala
    • 1/4 teaspoon cardamom
    • 1 stalk lemongrass, finely diced
    • 3 tablespoons vegetable oil
    • 1 small cinnamon stick
    • 1 onion, roughly diced
    • 2 potatoes, peeled and diced
    • 2 cups coconut milk
    • 2 bay leaves
    • 1 teaspoon sugar
    • 2 tablespoons fish sauce
    • 1 teaspoon lemon juice
    • 1/4 teaspoon chilli flakes
    • roasted peanuts, to garnish

    Preparation:20min  ›  Cook:35min  ›  Ready in:55min 

    1. In a mixing bowl, combine chicken, salt, garam masala, cardamom and lemongrass.
    2. Heat oil in a large frypan over medium high heat. Add cinnamon and onion and fry about 5 minutes or until the onion browns. Add chicken and fry until chicken is brown, stirring constantly, about 5 minutes.
    3. Add potatoes, coconut milk and bay leaves. Stir, cover and reduced heat to low. Simmer 20 minutes or until potatoes are tender.
    4. Add sugar, fish sauce, lemon juice and chilli flakes. Simmer 5 minutes. Remove cinnamon stick and bay leaves. Serve garnished with peanuts.

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    I will be definitely making this again, both my husband and I enjoyed this and I wouldn't change anything with it. It was very easy to make. The only thing I didn't add was the peanut garnish.  -  28 Aug 2015