Massaman chicken curry with sweet potato and peanuts

A simple and mild chicken curry that takes hardly any time to make but has great flavours. Perfect for a weeknight meal!
Course Main meal
Cuisine Thai
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 497 kcal
Author Helen


  • 1 large onion chopped
  • 1 pound skinless boneless chicken thighs chopped
  • 2 large garlic cloves crushed
  • 7 ounces sweet potato I used 1 smallish, peeled and cubed (about 1cm)
  • 9 ounces potato I used 2 smallish, peeled and cubed (about 1cm)
  • 14 ounces coconut milk mixed with 3 tablespoons Massaman curry paste (1 can)
  • 1 cup chicken stock
  • 2 tablespoons Thai fish sauce
  • 2 bell peppers I used one green one red
  • 3.5 ounces baby corn
  • 1 tablespoon corn starch mixed with a little water.
  • salt and pepper to taste

To Serve

  • one handful of peanuts per person
  • a handful of fresh coriander
  • lime wedges
  • rice and / or naan bread we used flatbreads instead which are cheaper, or you can even make your own!
US Customary - Metric


  1. Pan fry the onion for a few minutes in a little vegetable oil in a heavy-bottomed pan with a lid.
  2. Add the chicken and stir until starting to cook. Add the garlic and stir for a minute, then add the sweet potato and potato cubes.
  3. Add the coconut milk and curry paste, stock and fish sauce.
  4. Stir in the bell peppers and baby corn and push everything down so that it’s covered by the liquid.
  5. Bring to the boil with the lid on, then reduce to a medium heat and simmer for about 30 minutes. Add the corn starch mixture and cook for 5 to 10 minutes longer with the lid off until the curry sauce has thickened a little and the vegetables are cooked through.
  6. Grind in salt and pepper to taste, then serve garnished with coriander and peanuts over rice (and with naan or flatbread if you like).

Recipe Notes

The 30 minutes cooking time is approximate. I find it’s done when the sweet potato is soft enough. Just keep checking!

By all means use different vegetables if you like. I think carrots, squash and frozen peas would work particularly well.

Nutrition Facts
Massaman chicken curry with sweet potato and peanuts
Amount Per Serving
Calories 497 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 20g 100%
Cholesterol 109mg 36%
Sodium 944mg 39%
Potassium 1235mg 35%
Total Carbohydrates 36g 12%
Dietary Fiber 5g 20%
Sugars 8g
Protein 30g 60%
Vitamin A 179.9%
Vitamin C 108.2%
Calcium 7.9%
Iron 39.8%
* Percent Daily Values are based on a 2000 calorie diet.