Grammy's Kitchen · Chicken Curry · Thai Massaman Chicken Curry
One of 171 chicken curry recipes we measured
232 cooks on www.thespruceeats.com rate it 4.1★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.
| this recipe | typical | |
|---|---|---|
| liquid | 150% | 47% |
| fat | 8% | 3% |
| aromatics | 26% | 17% |
| sweetener | 4% | 0% |
| salt | 10% | 1% |
| vegetables and beans | 109% | 24% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: dairy-free, egg-free, gluten-free (documented swaps, applied on the dish page)
Weights computed by us.
| 27 g | 2 tablespoons vegetable oil |
| 75 g | 1/2 small onion (sliced) |
| 1 (2-inch) piece ginger (peeled, grated) | |
| 14 g | 4 to 5 cloves garlic (minced) |
| 15 g | 1 Thai bird's eye chili (sliced; or 1/2 to 3/4 teaspoons chili flakes or cayenne pepper) |
| 120 g | 1/2 cup chicken stock (good-tasting) |
| 1 stalk of lemongrass (bottom four inches, minced; or 2 to 3 tablespoons frozen/bottled-prepared lemongrass) | |
| 3 g | 3 bay leaves |
| 2 g | 1 teaspoon turmeric |
| 30 g | 1/4 cup chopped unsalted dry-roasted cashews (plus handful more to finish) |
| 2 g | 1 teaspoon ground coriander |
| 2 g | 1 teaspoon whole cumin seed |
| 1/8 teaspoon cardamon | |
| 1 teaspoon tamarind | |
| 4 g | 3/4 teaspoon shrimp paste |
| 34 g | 2 tablespoons fish sauce |
| 12 g | 1 tablespoon palm sugar (liquid or cake form, grated if in cake form; or brown sugar) |
| 340 g | 1/2 to 1 pound chicken pieces (or chopped chicken breast/thigh) |
| 397 g | 1 (14-ounce) can coconut milk (not lite) |
| 255 g | 1 to 2 medium waxy potatoes (cut into 1-inch chunks) |
| 120 g | 1 small red bell pepper (thinly sliced) |
| 1 medium tomato (halved and sliced 1/4-inch thick) | |
| Garnish: chopped cilantro | |
| For Serving: cooked jasmine rice |
Method: 7 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This recipe looks great but it seems like any normal Thai yellow curry recipe. But there is no peanut butter or peanuts so not sure how it can be considered Massaman curry.” — a cook
“Im so excited to make this curry. I have a can of Massaman paste I'd like to use. Can you tell me which spices should I eliminate from this recipe in place of the paste?” — a cook