Massaman Chicken Curry with Potatoes
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Learn more →Ingredients
4 servings
- 27 oz full-fat coconut milk
- 3 tbsp massaman curry paste
- 2 lbs bone-in, skin-on chicken thighs (about 4 thighs)
- 1 lb yukon gold potatoes, peeled and cut into 1 ½-inch chunks
- 1 medium yellow onion, cut into 1-inch wedges
- 1 cup low-sodium chicken broth
- 2 tbsp fish sauce
- 1 tbsp tamarind paste
- 1 tbsp palm sugar or light brown sugar
- 2 dried bay leaves
- 1 cinnamon stick
- 4 green cardamom pods, lightly crushed
- ⅓ cup roasted unsalted peanuts
- 1 tbsp neutral oil (such as canola or vegetable oil)
For serving
- steamed jasmine rice, for serving
- fresh cilantro leaves, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Open one can of coconut milk without shaking it. Spoon the thick cream from the top into a large Dutch oven or heavy-bottomed pot and set the remaining thin liquid aside. Heat the pot over medium heat until the cream begins to bubble and shimmer, about 2 minutes.
- 2
Add the Massaman curry paste to the coconut cream and stir constantly for 2–3 minutes, until the paste is fragrant and the fat begins to separate and pool around the edges of the paste.
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