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This massaman curry is insanely delicious!! Tender and juicy chicken mixed with a creamy blend of flavors gives it the best taste that ALL of your guests will love!!

If you loved this chicken and want to try some more like it then try this Vegetable Curry, Tandoori Chicken, and this delicious Naan with Garlic Butter! It's all SOO GOOD!

Massaman curry in a bowl with garnish and rice.

What is Massaman Curry?

I love massaman curry! It is seriously so delicious! Hailing from India, it has a sweet taste (don't worry, there's no heat!) and the chicken and vegetables make it a very hearty meal! The sauce for this recipe is made from scratch and it's so simple and easy! But don't let that fool you on the taste. This dish will definitely impress all of your family and friends because it looks and tastes like it's straight from a restaurant. And if you love this recipe then you should try out this Slow Cooker Chicken Tikka Masala too!

Massaman curry is different than red, yellow, and green curry. You can tell it apart because it's the curry that has peanuts in it! In this recipe, I used smooth peanut butter that I added into the sauce which is what makes it so creamy! This recipe is delicious and easy and you should for sure add it to your weekly menu! It only takes about 25 minutes to put together which makes it perfect for those on the go, busy nights. In fact, make some homemade naan to go with it and that will take it to the next level!

Ingredients for Massaman Curry

Besides the massaman curry paste, you probably already have most of the ingredients in your kitchen! See the recipe card below for a list of exact ingredient measurements.

  • Olive oil: You can use vegetable if that's all that you have on hand.
  • Boneless skinless chicken breasts: I sliced these very thin when I was cutting them up.
  • Onion: When cutting it up, dice it into small pieces so that it blends well.
  • Potatoes: I like to use Yukon gold potatoes because of their flavor! For this recipe you will peel and cube them.
  • Carrots: These cooked carrots really add to the heartiness of the recipe!
  • Coconut milk: When you buy your coconut milk, make sure that the cans are full fat.
  • Massaman curry paste: Look for this in the international aisle of the store. Usually near the Asian products.
  • Garlic: Any recipe that calls for garlic will have me asking for more!
  • Ginger paste: The ginger paste has a better texture and flavor than the ginger spice.
  • Fish sauce: Just using a little bit of this gives this massaman curry a unique flavor!
  • Lime juice: You can use lime juice from a bottle or a fresh lime. Whichever is easiset!
  • Peanut butter: This is what helps to make the sauce so creamy and delicious!
  • Brown sugar: Don't leave this out! It makes the recipe come together with a sweet and deep taste.

Let's Cook Some Massaman Curry!

If you have 30 minutes to spare then you have time to make this recipe! It's so easy and delicious, you won't be able to resist it!

  1. Saute: Turn pressure cooker on to sauté. Add oil, onion, and thinly sliced chicken. Cook and stir for about 5 minutes until the onion is translucent and the chicken is browned. The chicken does not have to be fully cooked through.
  2. Peel: While the chicken and onion are cooking, peel and cut the potatoes and carrots.
  3. Add veggies and stir: dd to the carrots and potatoes to the instant pot. Stir into the chicken mixture.
  4. Blend: Add the coconut milk, massaman curry paste, garlic, ginger, fish sauce, lime juice, peanut butter, and brown sugar to a blender. Blend until smooth.
  5. Add sauce and cook: Pour the sauce over the rest of the ingredients in the instant pot. Close the lid. Make sure the knob is on seal. Cook on manual or high pressure for 15 minutes.
  6. Natural release of pressure cooker: Allow the steam to release before opening the instant pot.
  7. Serve: Serve with cooked jasmine rice. Garnish with cilantro and peanuts if desired. Season with salt and pepper to taste.
3 pictures showing steps on how to add chicken, veggies and sauce to an instant pot.

Can I Cook This WITHOUT an Instant Pot?

Yes! This massaman curry can also be made over the stove. Follow the directions, but instead of using the instant pot, cook over medium-high heat in a large saucepan. Cook for about 20 minutes or until the vegetables are soft. Covering the saucepan with a lid will help soften the vegetables quicker and prevent splattering.

Massaman curry in a pan being scooped with a wooden spoon.

Change it Up!

This massaman curry recipe is perfect for everyone because it's SO easy to change up and make it to fit all the needs of your family! Here are some ideas!

  • Make it vegetarian: Not a fan of meat? Take out the chicken and add in more vegetables instead! Try green beans, mini corn, zucchini or cauliflower.
  • Change the meat: If you love this dish and want to cook it again but want to change it up then the meat is a great place to start! Try using pork, beef or shimp instead of chicken!
Massaman Curry in a bowl with white rice.

How to Store Leftovers

If you are lucky enough to have some extra massaman curry then you are going to be so happy! This makes the perfect lunch or dinner the next day!

  • Refrigerate: Store your curry and rice in seperate sealed, airtight containers. Put them in your fridge and they will last in there for 3-4 days!
  • Freezer: If you want to make this ahead of time and freeze it for a later meal, it's easy! Once it has cooled then place it in a sealed airtight containter. Write the date on it and put it in your freezer. It will last up to 3 months.
  • Reheat: If it's frozen then thaw it in your refrigerator overnight. Once it's thawed then you can either reheat it on the stove or in the microwave until it's heated through! Serve with fresh jasmine rice.
  • 1 tbsp olive oil
  • 1 1/2 pound boneless skinless chicken sliced very thin
  • 1/4 cup onion diced
  • 3 cups Yukon gold potatoes peeled, cubed
  • 2 cups whole carrots peeled, sliced
  • 28 ounces coconut milk (2 cans) full fat
  • 4 ounces Massaman Curry Paste
  • 1 teaspoon garlic minced
  • 1 teaspoon ginger paste
  • 1 Tablespoon fish sauce
  • 1 Tablespoon lime juice
  • 1 Tablespoon peanut butter
  • 3 Tablespoon brown sugar

  • Turn pressure cooker on to sauté. Add oil, onion, and thinly sliced chicken. Cook and stir for about 5 minutes until the onion is translucent and the chicken is browned. The chicken does not have to be fully cooked through.

  • While the chicken and onion are cooking, peel and cut the potatoes and carrots.

  • Add the carrots and potatoes to the instant pot. Stir into the chicken mixture.

  • Add the coconut milk, massaman curry paste, garlic, ginger, fish sauce, lime juice, peanut butter, and brown sugar to a blender. Blend until smooth.

  • Pour the sauce over the rest of the ingredients in the instant pot. Close the lid. Make sure the knob is on seal. Cook on manual or high pressure for 15 minutes.

  • Allow the steam to release before opening the instant pot.

  • Serve with cooked jasmine rice. Garnish with cilantro and peanuts if desired. Season with salt and pepper to taste.

Nutrition does not include jasmine rice or garnishes.

This can also be made over the stove. Follow the directions, but instead cook over medium high heat in a large saucepan. Cook for about 20 minutes or until vegetables are soft. Covering the saucepan with a lid will help soften the vegetables quicker and prevent splattering.

Serves: 8

Serving 1 cup Calories 422 kcal (21%) Carbohydrates 27 g (9%) Protein 23 g (46%) Fat 26 g (40%) Saturated Fat 20 g (100%) Polyunsaturated Fat 1 g Monounsaturated Fat 3 g Trans Fat 1 g Cholesterol 54 mg (18%) Sodium 327 mg (14%) Potassium 1045 mg (30%) Fiber 3 g (12%) Sugar 7 g (8%) Vitamin A 5375 IU (108%) Vitamin C 22 mg (27%) Calcium 51 mg (5%) Iron 4 mg (22%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner

Cuisine Thai

Keyword instant pot, massaman curry

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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