Use this authentic method to make Massaman Curry Chicken at home—either in a Crock Pot or on the stove. This beloved Thai curry is mildly spiced and slightly sweet, with a rich, creamy sauce. It’s simple to prepare: toss the ingredients into a slow cooker in the morning and come home to a fragrant, comforting dinner.
Table of contents
- Why this recipe works
- Ingredients
- Instructions
- What to serve with it
- Additions and variations
- How to make it on the stove
- Storage and reheating
- Diet variations
- Tools for this recipe
- More Thai recipes
Massaman curry is one of my favorite Thai dishes to order and to cook at home. I love the combination of warm spices, peanuts and creamy coconut milk. Over the years I updated this recipe to include a few extra spices that help highlight the traditional Massaman flavors.
The dish relies on a good curry paste for its character. While homemade paste works beautifully, an authentic store-bought Massaman curry paste (for example, Mae Ploy) speeds the process and produces consistent results. Combined with ground spices, peanuts, vegetables and a splash of fish sauce, the final curry is deeply flavorful.
This recipe works well with either boneless, skinless chicken thighs or breasts—choose based on your preference. Prep for the slow cooker takes about 10 minutes, and the pot cooks the curry slowly so flavors meld together. If you prefer to cook on the stovetop, instructions for that method are included below.
Why this recipe works
- It captures the warm, balanced flavors typical of traditional Massaman curry.
- Hands-on prep is quick—about 10 minutes—whether using a slow cooker or the stovetop.
- It makes generous portions and stores well; leftovers develop even more depth of flavor.
Ingredients
- Garlic – use fresh cloves, crushed or finely minced for best aroma and flavor.
- Ginger – fresh, grated ginger brightens the sauce; ginger paste is an acceptable substitute.
- Curry powder – in addition to the Massaman paste, a little curry powder is tossed with the chicken for extra depth.
- Five-spice powder or ground cinnamon – five-spice adds a warm complexity. If you don’t have it, use ground cinnamon as an alternative.
- Ground coriander – a fragrant spice often used in Thai curry blends.
- Ground cumin – adds earthiness and supports the curry profile.
- Brown sugar – just a touch to balance savory and spicy elements.
- Cayenne pepper – start with 1/4 teaspoon for mild heat; increase to taste.
- Boneless, skinless chicken thighs or breasts – 2 pounds, thinly sliced.
- Onion, carrots and red potatoes – classic vegetables for Massaman; dice and quarter as preferred.
- Peanuts – a signature element that contributes texture and nutty flavor.
- Coconut milk – about 28 ounces total (two cans); full-fat yields the creamiest sauce.
- Chicken broth – about 3/4 cup; water can be substituted in a pinch, but broth adds flavor.
- Fish sauce – brings savory umami; measure carefully to control saltiness.
- Massaman curry paste – use a quality paste for authentic flavor (store-bought is fine).
Instructions
Below are clear steps for the slow cooker version. Quantities and an ingredient list are shown in the recipe section at the end.
- Season the chicken. In a large bowl, combine crushed garlic, grated ginger, curry powder, five-spice or cinnamon, ground coriander, ground cumin, brown sugar and cayenne. Add the sliced chicken and toss until evenly coated.
- Assemble in the slow cooker. Place the seasoned chicken in the slow cooker, then add potatoes, carrots, onions and peanuts.
- Prepare the curry sauce. In the same bowl, whisk together the coconut milk, chicken broth, fish sauce and Massaman curry paste until smooth. Pour the sauce over the chicken and vegetables, stirring gently to ensure everything is coated.
- Cook low and slow. Cover and cook on high for 4–5 hours or on low for 8–10 hours, until the chicken is tender and the potatoes are cooked through.
What to serve with it
Finish each bowl with diced green onions, chopped fresh cilantro and extra chopped peanuts. Lime wedges on the side brighten the curry when squeezed over just before eating.
The curry is hearty on its own, thanks to the vegetables and peanuts, but it pairs beautifully with rice. Coconut rice, jasmine rice or brown rice all work well. Roti or other flatbreads are also excellent for dipping into the sauce.
- White rice
- Brown rice
- Cauliflower rice (for a lower-carb option)
- Coconut rice
- Roti or flatbread
Additions and variations
- Use beef or lamb. Massaman curry also pairs beautifully with beef or lamb—swap the chicken for cubed chuck roast or short ribs and adjust cooking time for tenderness.
- Make it spicier. For more heat, add minced Thai chilies with the garlic and ginger or increase the cayenne to taste.
- Add extra vegetables. Try broccoli, green beans, diced bell peppers, zucchini or eggplant to bulk up the dish or add color.
How to make it on the stove
To prepare the curry on the stovetop instead of using a slow cooker, follow these steps.
- Whisk together the coconut milk, chicken broth, fish sauce and Massaman curry paste in a large bowl and set aside.
- Mix the garlic, ginger and dry spices in a second bowl and toss the chicken in that mixture until coated.
- Heat 1 tablespoon oil in a large pot or Dutch oven over medium-high heat. Add the spiced chicken and brown for 4–5 minutes.
- Pour in the prepared curry sauce, then add potatoes, carrots, onions and peanuts. Bring to a simmer, reduce heat to medium-low, cover and cook for about 15 minutes or until potatoes are tender.
Storage and reheating
Refrigerate leftovers in an airtight container for up to 5 days. Reheat gently in a pot over medium heat for 8–10 minutes, stirring occasionally, or microwave in short intervals until warmed through. If the sauce thickens in the fridge, stir in a splash of water or broth while reheating to loosen it.
Diet variations
Vegetarian / Vegan: Replace chicken with 4 cups of vegetables—additional carrots, potatoes and onions or vegetables like broccoli, bell peppers or eggplant. Use vegetable broth in place of chicken broth and substitute fish sauce with soy sauce, tamari or coconut aminos. Choose a vegan Massaman curry paste that does not contain shrimp paste.
Gluten free: The recipe can be gluten free when you use gluten-free fish sauce and curry paste. Always check labels to confirm.
Tools for this recipe
- Slow cooker (for the Crock Pot method) or a large Dutch oven for stovetop cooking
- Large mixing bowls
- Whisk and a sturdy spoon for stirring
More Thai recipes
Try other classic Thai dishes to round out an authentic meal—spicy Pad Thai, Thai yellow curry, drunken noodles, chicken satay with peanut sauce, or Thai basil chicken. Vegetarian Massaman curry and noodle variations are also delicious if you prefer plant-based meals.
If you make this Massaman Curry Chicken and enjoy it, consider leaving a rating where you found the recipe. It helps others discover this comforting, flavorful dish.
Crock Pot Massaman Curry Chicken
A creamy, mildly spiced Thai curry that’s easy to prepare in a slow cooker or on the stove. Rich coconut milk, warm spices and roasted peanuts create an authentic Massaman flavor.
Servings: 8
Prep time: 10 minutes
Cook time: 4–5 hours (high) or 8–10 hours (low) in a slow cooker; about 20–25 minutes on the stovetop
Author: Whitney Bond
Ingredients
- 3 cloves garlic, crushed
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 2 teaspoons five-spice powder (or ground cinnamon)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon brown sugar
- 1/4 teaspoon cayenne pepper
- 2 pounds boneless, skinless chicken thighs or breasts, thinly sliced
- 1 cup onion, large dice
- 1 cup carrots, peeled and diced
- 2 cups red potatoes, quartered
- 1/4 cup peanuts
- 28 ounces coconut milk (about two cans)
- 3/4 cup chicken broth
- 2 tablespoons fish sauce
- 1/2 cup Massaman curry paste
Optional toppings
- Green onions, diced
- Fresh cilantro, chopped
- Chopped peanuts
- Lime wedges
Instructions
- Combine garlic, ginger, curry powder, five-spice (or cinnamon), ground coriander, cumin, brown sugar and cayenne in a large bowl.
- Add the sliced chicken and toss to coat evenly with the spice mixture.
- Place the seasoned chicken in the slow cooker and add the onions, carrots, potatoes and peanuts.
- In the same bowl, whisk together coconut milk, chicken broth, fish sauce and Massaman curry paste.
- Pour the sauce over the chicken and vegetables, stir lightly to combine, and ensure ingredients are covered by the sauce.
- Cook on high for 4–5 hours or on low for 8–10 hours, until the chicken is tender and potatoes are cooked through.
- Serve over rice if desired, and top with green onions, cilantro and chopped peanuts. Add a squeeze of lime to brighten the flavors.
Notes
- Stovetop method: brown the spiced chicken in a Dutch oven, add the prepared sauce and vegetables, simmer covered over medium-low heat for about 15 minutes or until potatoes are tender.
- To make this recipe vegetarian/vegan, replace chicken with additional vegetables and use vegetable broth and a plant-based curry paste; substitute fish sauce with soy sauce, tamari or coconut aminos.
- Store leftovers refrigerated up to 5 days; reheat gently and stir in a little liquid if the sauce is too thick.