Massaman Curry Chicken

Ingredients

• 1½ lb boneless, skinless chicken thighs
• 4 tbsp Massaman curry paste
• 27 oz coconut milk
• 1½ lb potatoes
• 1 medium onion
• ½ cup peanuts, roasted (optional)
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 1 tbsp tamarind paste
• 1 tbsp lime juice
• 1 tbsp vegetable oil
• 2 cup jasmine rice
• ¼ cup cilantro, fresh (optional)

Steps

1. Cut chicken thighs into 1-inch pieces. Peel and dice potatoes into 1-inch cubes. Slice onion into wedges.
2. Heat vegetable oil in a large pot or Dutch oven over medium heat. Add Massaman curry paste and cook for 1-2 minutes until fragrant.
3. Add chicken pieces to the pot and cook until lightly browned on all sides, about 5-7 minutes.
4. Pour in coconut milk, then add potatoes, onion, fish sauce, palm sugar, and tamarind paste. Bring to a simmer, then reduce heat, cover, and cook for 20-25 minutes, or until chicken is cooked through and potatoes are tender.
5. While curry simmers, cook jasmine rice according to package directions.
6. Stir in lime juice. Taste and adjust seasoning if needed, adding more fish sauce for saltiness or palm sugar for sweetness.
7. Serve Massaman curry hot over jasmine rice, garnished with roasted peanuts and fresh cilantro if desired.