Fusion Chicken Massaman Curry

We’ve created a massaman style paste with our Thai Red Curry Paste and Garam Masala Spice Blend. The result? Mouth-watering deliciousness!


  • 1 tbsp oil
  • 800g skinless, boneless chicken thighs, cut into bite-sized chunks
  • 100g Shemin’s Thai Red Curry Paste
  • 400ml tin coconut milk
  • 100ml chicken stock
  • 250g new potatoes, cut into bite-sized chunks
  • 1 tbsp fish sauce
  • 1/2 tsp Shemin’s Garam Masala Spice Blend
  • 200g pak choi, roughly chopped
  • Lime juice to taste
  • Handful fresh coriander leaves, chopped
  • 75g cashews, toasted and chopped roughly
  • 1 red bird’s-eye chilli, thinly sliced (optional)


  1. Heat the oil in a large saucepan over a high heat and cook the chicken for about 5 minutes until browned.
  2. Add Shemin’s Thai Red Curry Paste and coat the chicken, stir for a couple of minutes. Then add the coconut milk, stock, potatoes, fish sauce and Shemin’s Garam Masala Spice Blend. Cook with the lid on for 15 minutes or until the potatoes are tender.
  3. Remove the lid and add the pak choi then the lime juice to taste. Cook for 2-3 minutes until the sauce has thickened slightly.
  4. Serve with jasmine rice garnished with fresh coriander leaves, cashew nuts and the bird’s-eye chilli.

TIP: If you’re vegetarian or vegan swap 800g chicken for quorn pieces or mixed vegetables of your choice and replace 1 tbsp fish sauce with soya sauce.

Serves 6

Products used in this recipe