Thai Massaman Curry

local_grocery_store Ingredients

• 1.5 pounds Boneless chicken thighs, cut into bite-sized pieces
• 3 tablespoons Massaman curry paste
• 1 can Coconut milk (full fat)
• 2 large Potatoes, peeled and cut into chunks
• 1 Onion, sliced
• 1/4 cup Peanuts, roasted and unsalted (for garnish)
• 2 tablespoons Fish sauce
• 2 tablespoons Palm sugar, grated (or brown sugar)
• 1 Lime, juiced
• 1/4 cup Cilantro, chopped (for garnish)

restaurant_menu Method

1. 1.Heat a large pot or Dutch oven over medium heat.
2. 2.Add the Massaman curry paste and cook for 1-2 minutes until fragrant.
3. 3.Add the chicken thighs and cook until browned on all sides.
4. 4.Pour in the coconut milk and stir well to combine.
5. 5.Add the potatoes, onion, fish sauce, and palm sugar. Stir to coat everything in the curry sauce.
6. 6.Bring the curry to a simmer, then reduce the heat to low and cover the pot.
7. 7.Simmer for 30 minutes, or until the chicken is cooked through and the potatoes are tender.
8. 8.Stir in the lime juice.
9. 9.Serve the Massaman Curry over steamed rice, garnished with roasted peanuts and chopped cilantro.

lightbulb_outline Tips

• chevron_rightFor an extra indulgent twist, try using beef or lamb instead of chicken.
• chevron_rightIf you prefer a spicier curry, add some sliced Thai chilies or a sprinkle of chili flakes.
• chevron_rightDon't skip the garnishes! The roasted peanuts and fresh cilantro add a wonderful crunch and brightness to the dish.
• chevron_rightLeftovers taste even better the next day, so make a big batch and enjoy it for lunch or dinner throughout the week.