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How to Make Authentic Thai Chicken Gaeng Massaman with Cinnamon

This Thai Chicken Gaeng Massaman with Cinnamon is a luxurious curry that combines tender chicken, creamy coconut milk, and a blend of aromatic spices including cinnamon, cardamom, and star anise. Perfect for a comforting dinner, this dish offers a harmonious balance of flavors that will transport your taste buds to the streets of Thailand.

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Recipe Details

Prep Time

20 minutes

Cook Time

30 minutes

Servings

4-6

Difficulty

Intermediate

Simple Summary

Indulge in the rich, aromatic flavors of Thai Chicken Gaeng Massaman with Cinnamon, a creamy coconut curry that perfectly balances sweet, savory, and spicy notes with tender chicken and fragrant spices.

Recipe Details

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Servings: 4-6
  • Difficulty: Intermediate

Ingredients

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 cans (14 oz each) coconut milk
  • 3 tbsp massaman curry paste
  • 2 tbsp vegetable oil
  • 1 large onion, sliced
  • 2 medium potatoes, peeled and cubed
  • 1/2 cup roasted peanuts
  • 3 tbsp fish sauce
  • 2 tbsp palm sugar or brown sugar
  • 2 tbsp tamarind paste
  • 2 cinnamon sticks
  • 3 cardamom pods
  • 2 star anise
  • 2 bay leaves
  • 1 cup chicken broth
  • 1/4 cup fresh cilantro, chopped
  • Lime wedges for serving

Instructions

  1. Heat vegetable oil in a large pot over medium heat. Add the massaman curry paste and cook for 1-2 minutes until fragrant.

  2. Add the sliced onion and cook for 3-4 minutes until softened.

  3. Pour in the coconut milk and chicken broth. Stir to combine.

  4. Add cinnamon sticks, cardamom pods, star anise, and bay leaves. Bring the mixture to a simmer.

  5. Add the chicken pieces and cubed potatoes. Simmer for 15-20 minutes or until the chicken is cooked through and the potatoes are tender.

  6. Stir in the fish sauce, palm sugar, tamarind paste, and roasted peanuts. Simmer for an additional 5 minutes.

  7. Taste and adjust seasoning if needed.

  8. Remove the cinnamon sticks, cardamom pods, star anise, and bay leaves before serving.

  9. Garnish with fresh cilantro and serve hot with lime wedges on the side.

Chef's Notes

  • For a milder version, reduce the amount of curry paste.
  • You can substitute chicken breast for thighs, but cooking time may vary.
  • To make this dish vegetarian, replace chicken with firm tofu and use vegetable broth instead of chicken broth.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • The flavors develop over time, making this curry even more delicious the next day.

Nutritional Info

Per serving (based on 6 servings):

  • Calories: Approximately 550
  • Protein: 25g
  • Fat: 40g (mostly from healthy coconut milk)
  • Carbohydrates: 30g
  • Rich in vitamins A and C from the vegetables
  • Good source of iron and potassium

Serving Suggestions

  • Serve over steamed jasmine rice or with roti bread for dipping.
  • Pair with a crisp Thai cucumber salad for a refreshing contrast.
  • For a complete Thai meal, serve alongside Tom Yum soup as a starter.
  • Garnish with additional crushed peanuts and fresh Thai basil leaves for extra flavor and texture.
  • Enjoy with a cold Thai iced tea or a light lager beer to complement the rich flavors of the curry.