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Shortcut Massaman Curry

Quick and easy way to enjoy this deliciously mild Thai massaman chicken curry. No shortcut on flavors but prep time is a breeze!

Course Main Course
Cuisine Asian, Thailand
Keyword Shortcut Massaman Curry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Author Manila Spoon


  • 2 Tablespoons Oil
  • 3 Garlic cloves Garlic cloves, minced
  • 1/4 cup Massaman Curry paste, or to taste
  • 1 pound Chicken breast or boneless Chicken thighs, sliced into bite size chunks
  • 1 1/2 tablespoons Fish Sauce
  • 1 (14) oz can Coconut Milk
  • 2 teaspoons Sugar
  • 1 1/2 cups red Potatoes, sliced into cubes
  • 1 red Bell Pepper, sliced roughly the same size as the potatoes
  • 1 cup Pineapple chunks, optional
  • 1/4 cup Peanuts, roasted


  1. In a skillet or deep saucepan, heat the oil to medium. Add the garlic cloves and the curry paste and cook until aromatic for about 1 minute. Add the chicken pieces and coat with the paste. Cook for about another minute.

  2. Pour in the coconut milk and add the fish sauce and sugar. Stir. Add the potatoes. Bring to a boil. Cover and simmer for 15 minutes or until the potatoes and chicken are tender.

  3. Add the bell peppers and pineapple chunks, if using. Cook for another 3-5 minutes. Adjust seasoning if desired. Garnish with peanuts. Serve immediately with rice on the side.