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Thai Massaman Chicken Curry


1 packet boneless skinless Chicken about 2 pounds, cut into bite sized pieces

1 Tablespoon Oli

1 can Coconut milk

1 can Massaman Curry paste

1 piece Ginger, finely grated

1 Garlic clove, finely grated

1 Onion, thinly chopped

2 medium sized Potatoes, chopped into small pieces

5 to 6 Lime leaves

1 Bay leaf

1 Cinnamon stick

1 green Chili, chopped finely

2 to 3 teaspoons Fish Sauce

1 teaspoon Black Pepper, freshly ground

1/2 teaspoon Salt

1/4 teaspoon Sugar

1 tablespoon Lime juice, freshly squeezed

1 cup Cilantro leaves, chopped finely

1 cup Water


Cut the chicken into bite sized pieces. Set aside. In a largish pot add oil, ginger, garlic, onions and potatoes. Cook it for 1or 2 minutes until you coat the chicken and potatoes. Add some more oil if it looks dry.

Now add the massaman curry paste, cinnamon stick, bay leaf, green chili, lime leaves, coconut milk, salt, sugar, lime juice and fish sauce. Add water and cook all this for 15 to 20 minutes. Make sure that the chicken and potatoes are cooked. Add Black pepper and cilantro leaves and serve with basmati or jasmine rice.

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