The Delightful World of Thai Massaman Curry: A Comforting Family
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Massaman curry holds a special place in the hearts of those who love Thai cuisine. It offers a
beautiful balance between rich, deep flavours and a mild spice profile, making it an excellent
dish for anyone who enjoys the more aromatic side of Thai food without overwhelming heat.
Among its many variations, Chicken Drumstick Massaman Curry stands out as a perfect
example of comfort food with exotic flavours. In this blog, we’ll explore the beauty of this dish, its
history, and how to prepare it.
What Makes Massaman Curry Unique?
At its heart, Massaman curry is a blend of Thai and Middle Eastern flavours, drawing influence
from the spice trade and the Islamic heritage that reached Thailand centuries ago. This is why
you’ll find familiar spices such as cumin, cinnamon, cardamom, and cloves in a dish that also
includes classic Thai ingredients like coconut milk and tamarind. While other Thai curries like
red and green are more fiery, Massaman is known for being more mellow, with a rich, savoury
sauce that appeals to a wide audience.
Massaman curry typically features a protein, which can range from chicken or beef to lamb,
paired with starchy vegetables like potatoes, along with onions, peanuts, and tamarind juice.
The curry is simmered slowly, allowing the flavours to deepen and the meat to become tender
and flavourful.
The unique Islamic influence on this dish also explains why you won’t traditionally find pork
used in Massaman curry. Instead, chicken, beef, and lamb are more commonly used to align
with dietary customs. Chicken drumsticks, in particular, are a popular choice because they
remain tender and juicy throughout the slow cooking process, soaking up the rich curry sauce.
The Ingredients That Bring It All Together
To make a Chicken Drumstick Massaman Curry, you’ll need a combination of pantry staples
and a few specialised ingredients. Here’s a look at the core elements that make this dish so
special:
1. Massaman Curry Paste: The base of the dish is made from a blend of exotic spices and
herbs like galangal, lemongrass, coriander, cumin, cinnamon, and cloves. Using a
high-quality Massaman curry paste, such as Mae Jum’s Thai Massaman curry paste,
ensures that you capture all the traditional flavours without spending hours grinding
spices.
2. Chicken Drumsticks: The dark meat of chicken drumsticks is ideal for curries as it
holds up well to long cooking times, staying tender and juicy while absorbing the rich
flavours of the sauce.
3. Coconut Milk: Coconut milk is essential to creating the creamy texture and richness that
defines Massaman curry. The thick, creamy layer of coconut milk adds a velvety texture
to the dish, making it indulgent yet comforting.
4. Potatoes and Onions: These starchy vegetables give body to the dish, helping to
thicken the sauce and making the curry more filling. The sweetness of the onions and
the creaminess of the potatoes add complexity to the dish’s flavour profile.
5. Tamarind Juice: Tamarind adds a subtle sourness to balance the richness of the curry.
If you can’t find ready-made tamarind juice, you can soak dried tamarind in warm water
to extract the juice, as mentioned in the original recipe.
6. Peanuts: A signature of Massaman curry is the addition of peanuts, which provide a
crunchy contrast to the soft chicken and potatoes, as well as adding a subtle nutty
flavour to the dish.
7. Palm Sugar: This ingredient helps to balance the flavours, providing a gentle sweetness
that enhances the complexity of the spices and tamarind.
Cooking Chicken Drumstick Massaman Curry
Let’s dive into how you can make this comforting dish at home. The recipe is simple but does
require some patience to allow the flavours to develop fully.
Step 1: Preparation
As with many Thai dishes, preparation is key. Begin by peeling and chopping the potatoes and
onions into quarters. You’ll also need to prepare the tamarind juice if you’re making it from
dried tamarind.
Step 2: Fry the Curry Paste
In a large saucepan or wok, heat a couple of tablespoons of oil over medium-high heat. Add the
Massaman curry paste and stir-fry for 2-3 minutes to release the aromas of the spices. This
step is crucial for building the depth of flavour in the dish.
Step 3: Add Coconut Milk and Seasonings
Scoop out the thick layer of coconut milk from the top of an unshaken can and add it to the
pan, stirring to mix with the curry paste. Follow this by adding fish sauce, palm sugar, and
tamarind juice. Allow the mixture to simmer for 5 minutes until the oils rise to the surface,
signalling that the flavours are beginning to meld together.
Step 4: Cook the Chicken Drumsticks
Add the chicken drumsticks to the pan and stir until they are fully coated in the curry sauce.
Pour in about 200ml of water to thin out the sauce and bring everything to a gentle boil. Let it
simmer for 10 minutes, allowing the chicken to begin cooking.
Step 5: Add Vegetables and Peanuts
Next, add the chopped potatoes, onions, peanuts, and the remaining coconut milk to the
pan. Season with a generous pinch of salt, then cover the pan and simmer for 20 minutes. After
20 minutes, remove the lid and simmer for another 15 minutes, allowing the sauce to thicken.
Check that the potatoes are fully cooked before proceeding to the next step.
Step 6: Final Touches
Add the cherry tomatoes towards the end of cooking, stirring them into the sauce. Let the
tomatoes soften slightly before turning off the heat. If desired, garnish the curry with fresh red
chillies or coriander leaves for an extra pop of colour and flavour.
Step 7: Serve and Enjoy
Serve the curry with freshly steamed Thai jasmine rice, which complements the rich, creamy
sauce perfectly. The rice will absorb the curry, making each bite flavourful and satisfying.
Adjusting the Flavour to Your Taste
While Massaman curry is typically mild, you can easily adjust the spice level to suit your family’s
taste. For those who enjoy a bit more heat, consider adding a few fresh or dried red chillies to
the curry. If you’re cooking for younger members of the family, as noted in the original recipe, you can keep the curry mild by omitting extra chillies and letting the aromatic spices take centre
stage.
Similarly, if you prefer a richer or sweeter curry, you can add more palm sugar or even a touch
of cinnamon to enhance the natural sweetness of the coconut milk.
The Versatility of Massaman Curry
One of the best things about Massaman curry is its versatility. While this recipe calls for
chicken drumsticks, the dish can easily be adapted to suit different proteins. Beef, in
particular, is a popular choice for Massaman curry. Slow-cooked beef Massaman is deeply
flavourful, with tender chunks of beef that melt in your mouth.
For a vegetarian or vegan version, you can swap the chicken for tofu or additional vegetables
like aubergine or butternut squash. The rich curry sauce pairs beautifully with any protein or
vegetable, making it a versatile dish that can be adapted to suit any diet.
Final Thought
Massaman isn't hurried, my mother always said it's meant to be savoured slowly, the flavours deepening as the drumsticks grow tender. Born from centuries of cultural exchange, where cardamom and cinnamon travelled ancient trade routes into Thai kitchens, it carries real history. When you make this with Mae Jum's paste, you're honouring that patience, that belief that feeding people well is one of life's greatest gifts.
Serve with jasmine rice or warm roti on a cool autumn afternoon, and your table becomes a place of nourishment and calm. Comfort food that reaches beyond borders, yet stays true to its roots.
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Chicken Drumsticks Massaman Curry
- 1 tbsp Vegetable Oil
- 35 g Mae Jum Massaman Curry Paste
- — Coconut milk
- 100 ml Water
- 800 g Chicken Drumsticks or 8 drumsticks
- 500 g potatoes
- 1 onions medium
- 50 g Cherry Tomatoes
- 50 g Peanuts
- 1 tbsp Fish Sauce
- 1 tbsp Palm Sugar
- 1 tbsp Tamarind Paste
Thai Massaman Curry Paste
No Info on how much coconut milk to use? I stuck with 1 can / 400ml. I wouldnt recommend adding the extra water, it was basically soup. Would not thicken at all