Thai Chicken Massaman Curry

This chicken massaman curry brings bold spices, flavors, and colors...without an unbearable level of heat. Thai massaman curry uses mostly Middle Eastern spices, which create a warmth instead of a fiery burn.


1 tablespoon vegetable oil
2 red onions, diced
4 oz RawSpiceBar's Massaman Curry Paste
1 bottle (12 oz) wheat beer
1 (14 oz ) can unsweetened coconut milk
3/4 cup chicken stock
3 tablespoons fish sauce (optional)
2 tablespoons brown sugar
3 lbs boneless, skinless chicken thighs, cubed
1 1/2 pounds red potatoes, cubed
1/2 cup (75g) roasted unsalted peanuts
2 limes, juice
Kosher salt, to taste
Brown rice, to serve
Cilantro, sriracha, to garnish (optional)


1. Cook brown rice as per directions.
2. In large skillet, add oil. Add onions and stir until golden, 3-5 minutes. Add chicken and brown on all sides. Add curry paste and salt to taste, another 2-3 minutes.
3. Add beer, coconut milk, fish sauce, sugar and potatoes over medium high heat and bring to a simmer. Reduce heat to low and simmer, 20 minutes. Stir in peanuts and lime juice and season to taste with salt, if needed.
4. Season to taste and garnish and serve in bowls over brown rice. Enjoy!

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