Massaman Curry

So we took a shortcut with this recipe and used a jar of Massaman Curry Paste to save loads of time. You can make your own but you will need a lot of ingredients and plenty of prep time. A traditional, massaman curry usually calls for beef and potatoes. But, that’s the thing about tradition, sometimes you’ve gotta mix it up! And that’s exactly what we have done with this one! Going for chicken thighs and plenty of fresh veggies. Meaning you can have this winter warmer from start to finish in under 20 minutes!



  • 400g Chicken thighs, sliced
  • 400g tin coconut milk/cream
  • 1 Brown onion, sliced
  • 1-2 Carrots depending on size
  • 1 Red capsicum
  • 1-2 Cups of Broccoli
  • 4 tbsp of Massaman Curry Paste (check your jar for recommended amount)
  • 1-2 tsp of fish sauce (optional)



  1. Slice up you onion, capsicum, broccoli and carrots with the goal of trying to get them all being about the same size. We want to keep things the same size so that everything cooks evenly.
  2. Slice or dice up your chicken thighs. Make them chunky or thin, whatever floats your boat, it’s your curry. Just remember the chunkier the pieces the longer the cooking time!
  3. Fire up a deep saucepan or wok over a medium to high heat. Splash in a couple of tablespoons of olive oil and give it a few seconds to heat up. Next, grab your Massaman Curry paste and throw it into the pan. Keep stirring the paste until you can start to smell the spices. This usually takes about a minute.
  4. Tip your can of coconut cream (or milk – doesn’t really make a difference) and bring it to a simmer. Then add your chicken and let it simmer away for about 6-8 minutes, stirring occasionally. Cooking time will vary depending on how thick your pieces are. You can always grab a piece out and slice it in half to check to see if its cooked through.
  5. Add in your veggies. I always put the onion in on its own to give it time to soften up a little and then add the carrot and broccoli. Leaving the capsicum to last as it has the fastest cooking time. If you like a little crunch on your veggies then only cook for 2 – 3 minutes. For soft veggies, just extend the cooking time until you’ve nailed your ideal level of softness.
  6. At this stage you can add in your fish sauce to give the curry another flavour dimension or you can simply grab a bowl and dish out a big bowl of curry. You can always serve with rice but for a healthier alternative why not try cauliflower rice or just add in more veggies at step 5.

There is nothing worse than a burnt tongue! So try and restrain yourself for plunging into the curry straight away. Give it a little time to cool and avoid scalding your tongue. Happy eating!