Chicken and Cashew Massaman Curry

Chicken and Cashew Mussamam Curry

Chicken and Cashew Mussamam Curry

I am constantly searching for interesting go-to Friday night dinners. You know, something quick and easy to put together, but yet more titillating than what we have been eating for the rest of the week. Here is an amazing recipe that is quickly becoming one of our Friday night staples. This is one of our favourite dishes to order in our local Thai restaurant, but I have found that it is even better when made at home! You could make it with beef or chicken. Add your favourite sautéed greens; serve over basmati rice, and you have an extraordinarily complex, uber-flavourful meal that you would be proud to share with friends! I found the recipe in Donna Hay Magazine, Issue #86, and have been tweaking it here and there.

I will be sharing this recipe with everyone over at Angie’s Fiesta Friday this week.

Chicken and Cashew Mussamam Curry


2 tablespoons olive oil

1 medium onion, finely sliced

8 boneless, skinless chicken thighs, cut into bite sized pieces

sea salt and cracked pepper

½ cup store-bought massaman curry paste

250 g baby potatoes, thinly sliced

1-400 ml can coconut milk

1 tablespoon fresh lime juice

1 tablespoon fish sauce

1 cup cilantro leaves

½ cup roasted, salted cashews, coarsely chopped

1 red thai chili, finely sliced

steamed rice to serve


Heat 1 tablespoon of the olive oil in a large frying pan and sauté the onions with a bit of salt until the onions are translucent.

Sprinkle the chicken pieces with salt and pepper. Add the second tablespoon of olive oil to the frying pan and then add the chicken pieces to the pan. Cook until the chicken is golden brown.

Add the curry paste, potatoes, and coconut milk and simmer, covered until the potatoes are tender and the chicken is cooked through, about 10 minutes.

Remove the lid and stir in the lime juice and fish sauce. Cook for an additional 5 minutes until the sauce is slighty reduced and thickened.

Serve with the rice. Top the cilantro, cashews and chilies.


Add one cup of frozen green peas 5 minutes after you add the potatoes.

Serve over sautéed baby bok choi and garlic.

Serve over coconut rice.

Better than any Thai restaurant!


25 Responses to “Chicken and Cashew Massaman Curry”

  1. MultidimensionalHE

    Mmmmm this looks delicious, I wish I could taste it!! I bet some okra would be on point with it!!

  2. Ginger

    Wow – now that is my idea of a Friday night treat! I love the various flavours and textures and can’t wait to try it out. Thank you for sharing it with us over at Fiesta Friday, Julianna!

  3. Jhuls

    I love everything here and I really love the combination of cashew and chicken. Rice, please! 😀 Happy FF, Chef Julianna. x

  4. Lily

    This is comfort food for me because I just love coconut curries and with a nice warm bowl of rice – yummy in my tummy!

  5. FrugalHausfrau

    Yum! I’m a big fan of coconut curries, too – and what a perfect Friday night party at home dinner – and perfect for Fiesta Friday!!


    • chefjulianna

      Hey there. No, I used Mussamam curry paste. It can be purchased where you find all of the Thai curry pastes. Good luck!

  6. petra08

    What a lovely Friday night treat! We don’t have a good Thai anywhere close so this recipe is saved. beautiful flavors and I love the combination of fish sauce and coconut milk, there is something magic about it 🙂 Beautiful!

    • chefjulianna

      Thanks so much, Petra. This recipe is a real keeper, and it is so easy and quick to put together! I know you would really love it! 😀

  7. Pang

    I really like Massaman Curry, too, and I think you already know it’s getting better as the days go by. So glad to hear you like Thai food as well yay!!!! 🙂


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