Tender chunks of cod simmer alongside Yukon Gold potatoes in a rich coconut milk broth, deepened with warm cinnamon, cracked cardamom, and bay leaves for that classic Massaman aroma. Tamarind and palm sugar strike a sweet-tangy balance, while a golden sauté of onion builds the savory base before everything meets the broth. Roasted peanuts scattered on top add a satisfying crunch against the silky, spiced sauce, and the fish stays flaky and delicate since it's nestled in gently rather than stirred. Ladled over steamed jasmine rice with fresh cilantro and a squeeze of lime, this one delivers all the cozy, fragrant comfort of a curry night. It's a solid choice for a gluten free dinner rotation, no flavor sacrificed along the way.
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Heat the oil in a large deep skillet or wide saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and golden at the edges, about 8 minutes.
Add the Massaman curry paste, cinnamon stick, cardamom pods, and bay leaves to the pan. Stir and cook until the paste is fragrant and darkens slightly, about 2 minutes.
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