Ingredients (two servings):

  1. Chicken Thigh or Breast (skinless, boneless) - 0.75 lb.
  2. Pearl Onion - 2 onions
  3. Small potatoes with mixed colors - 2 potatoes
  4. Baby Carrot - 4 carrots
  5. Coconut Milk - 1 can
  6. Massaman Curry Paste - 2 oz.
  7. Massaman Herbs/Spices  (cinnamon, annex, black peppercorn, curry powder) - 0.5 oz.
  8. Tamarind Reduction - 2 oz.
  9. Massaman Sauce (optional) - 2 oz. (fish sauce and palm sugar) 
  10. Peanuts - 1 oz.
  11. Fried Crispy Onion - 1 tbs.


  1. Cut the mixed small potatoes, carrots and onions into bite-sized pieces and thinly slice the chicken breast.




  2. Add water (or chicken stock if preferred) to a sauce pan (or a pot) and turn on to medium high.
  3. Stir in curry paste and Massaman herbs/spices, cook until fragrant, about 4 minutes. Keep stirring so it doesn’t burn.
  4. Add half of the coconut milk. Cook, stirring frequently, for 5 -6 minutes, until the oil separates and the reddish oil starts to float to the top.
  5. Add the chicken, stirring frequently for about  5 - 6  minutes, until the chicken is cooked through. Then, stir in the remaining coconut milk.
  6. Add the onions, potatoes, carrots. Reduce heat to low and cook for 2 -3 minutes. Stir gently until the ingredients are mixed well.



  7. Add a portion of Massaman Sauce and Tamarind Reduction, then gently stir for 1-2 minutes. Taste the curry and add additional Massaman Sauce if desired. Turn off the heat.
  8. Garnish with peanuts and fried crispy onion.

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