Massaman Chicken – A gorgeous mild Thai curry you will love!

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!
5 from 1 vote
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Course Main Course
Cuisine curry, Massaman, Thai
Servings 2 – 4


  • 3L Slow Cooker


  • 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 brand
  • 2 tsp brown sugar
  • 2 tsp lime juice
  • 2 tsp fish sauce
  • 2 tsp corn flour


  • 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 🙂
Keyword Butter Chicken, Curry, Massaman, Thai

5 thoughts on “Massaman Chicken – A gorgeous mild Thai curry you will love!”

  1. 5 stars
    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!

  2. I would love to make a double amount and freeze the left overs ( if any)
    How long should I cook on high for please

    1. 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

  3. 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.

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