Massaman Chicken – A gorgeous mild Thai curry you will love!
A gorgeous, creamy and thick, slow cooked Massaman curry that the whole family can enjoy! Also a fantastic cheaper alternative to the traditional beef version!
Equipment
- 3L Slow Cooker
Ingredients
- 350 grams skinless chicken thigh fillet, sliced into strips
- 1 small brown onion, sliced into thin strips/wedges
- 1 cup sweet potato, cut into small cubes
- 270 mls coconut cream
- 70 grams Thai massaman curry paste – I always use Ayam
- 2 tsp Brown sugar
- 2 tsp Lime Juice
- 2 tsp fish sauce
- 2 tsp Corn Flour
Instructions
- Add chicken, onion and sweet potato to 3L slow cooker
- Combine all remaining ingredients and pour over
- Cook on HIGH for 2hrs 30mins
- Serves 4 if served with rice or 2 if served alone
- Note: I specifically chose to cook on high for a faster cook. Great for a lunch recipe or for after work cooking. However, if you choose to cook longer on low instead, just be sure to check the sweet potato is lovely and tender before serving.
- Note: This is a mild-medium heat level (closer to mild). Feel free to adapt amount of curry paste used to suit your tastes if you like it otherwise 🙂
Tried this recipe?Scroll Down To Share What You Think
Loved this. Made it a bit spicier with capsicum and two red chilies, didn’t use sweet potatoes but added green beans. I didn’t have lime juice which I’ll definitely add next time. Yum!
I would love to make a double amount and freeze the left overs ( if any)
How long should I cook on high for please
I’ve not tested how that goes freezing this one with the coconut milk and then defrosting and reheating – unsure how that would go so please do let us know your results 🙂
Time wouldn’t change much doubling it, maybe an extra 30mins
Would it freeze .There is only me that would eat it .So if it can be frozen it would be great for work lunches and dinners at home.
I’m unsure with the coconut cream how that would freeze and defrost – I’d worry it may split but I’m not sure yet without testing it?
If you do try it please come back and let us know how it goes 🙂
This was a really mild curry but fragrant and yummy. I was surprised that it was very mild so next time I make it, I’ll add a bit more of the paste.
Made this for the first time today.
OMG! It is amazing, looks just like original picture, tastes delicious, definitely a winner in our house.
So happy 🥰
If you like curry you will love this, not too hot.
I followed the recipe, except steamed sweet potato in microwave before putting in my slow cooker.
I’m answering to the queries above re freezing this dish. It freezes well as do other dishes with coconut milk in. I reheat in the microwave and haven’t noticed any curdling! About time I made this again! 😋
How long should the slow cooker be on for in a 6Ltr, high or low? Can’t wait to try it!!
Cook it on low
Being quite empty in a 6L it will cook faster/hotter so just keep an eye on it
At a guess might be around 3hrs low ish but check it often to see how it’s going and in particular that the sweet potato is soft
I recently made this but didn’t have enough sweet potato so I added some potato & carrot chunks that I par cooked & added at the beginning of cooking along with some pumpkin & the sweet potato & 30 minutes before serving I added some halved beans. It still tasted great & added more veg into the meal.
Thanks Louise for taking the time to leave feedback! 🙂
Delicious. I added some normal potatoes too. I think some broccoli and red capsicum would be a tasty addition.
The heat was just enough to not scare kids away from eating it.
70grams of the paste is equivalent to 2 tablespoons , just to save someone the pain on weighing.
Thanks so much for leaving your feedback Carmzee 🙂
The kids devoured it. Lovely mild curry, really tasty. I added green beans and capsicum in the last hour.
Yahooo!!
Hi,
Made this tonight & turned out tasty. Could you also use chicken breasts?
Hi Rose – you could use breast. However it does slow cook with more dry results so keep an eye on it 🙂
Love it!!! I ate it with rice. Next I will add broccoli or frozen peas. It was tender and not too spicy. One of my fav now ☺️
Fantastic! Thanks Kym for taking the time to leave your feedback for others 🙂
Beautiful! I added extra massaman curry, the whole 440g tin of coconut cream and lots of vege. Needed to thicken it up a little more with cornflour too. Threw in some cashews & served with rice. Delicioso!!
Yum Jan! 🙂
I made this today and substituted the sweet potato for pumpkin. It was amazing 🤩. This will be a regular in our household.
OOh yeah! I love it too Carol – so pleased you did too 🙂
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Absolutely loved this Chicken Massaman Thai Curry — it was a real crowd-pleaser! I used the whole jar of paste and added extra coconut milk to balance the flavour perfectly. The sweet potato was a beautiful addition, so creamy and delicious. This will definitely be a regular in our household. Thank you, Paulene, for sharing such a fantastic recipe!
I made this tonight. I tripled the recipe to feed 5 with leftovers hopefully, but after a taste test and seeing how delicious and flavourful this mild curry is I doubt there’ll be any left.
I love that you loved it Zali! Were there any adjustments to the cook time for your triple batch? 🙂
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Absolutely loved this Chicken Massaman Thai Curry — it was a real crowd-pleaser! I used the whole jar of paste and added extra coconut milk to balance the flavour perfectly. The sweet potato was a beautiful addition, so creamy and delicious. This will definitely be a regular in our household. Thank you, Pauline, for sharing such a fantastic recipe!
Aww thank you for such WONDERFUL feedback Vanessa 🙂 🙂
My family loved the chicken version. I added green beans 45 minutes before serving, they stay a little crisper. I didn’t have lime juice so used lemon juice.
I’m making the meatball version for dinner tonight.
I bet you’ll love that one too Louise! Look forward to hearing what you think 🙂
I made this one on the weekend and served it on Monday evening. It tasted even better after a couple of days to mature. We all lapped it up. I served it with corn on the cob and green peas. DELICIOUS and so tasty.
Oh and some Naan warmed bread to mop up the gravy 👍💖
That’s some great feedback! Thanks for your fab review Jan! 🙂
Licked my plate clean! Cooked it tonight for dinner to see if I liked it enough to take to work for our weekly lunch club, the answer is yes! I made a double batch, so enough for another dinner in the freezer when life gets busy.
Great recipe, Thank you!
Awwww reading this made me so happy!! Thanks Mim!! 🙂
Chicken breast fillets 700g cut into large diced pieces,
400ml coconut cream, cubed pumpkin, approx 200g.
Cooked on low for 5hr.
Tender, and mildly spicy Thai chicken better than take away any day!
I did not have any sweet potato so I substituted with the pumpkin.
I also added towards the end of cookikng time, a small amount of baked vegies (carrot, onion potato mix that I had in the fridge.
Thanks Tracey!
This was the easiest curry U have ever made. It was so simple and delicious. There were enough for leftovers tonight. Definitely be making again and adding different meat/fish for something to try 😋
So happy you enjoyed it! And thanks so much for taking the time to leave your feedback 🙂