Massaman Curry with Chicken and Potatoes

Ingredients

Quantities are for one portion.

• 20 groasted peanuts
• 30 gmassaman curry paste
• 100 mlcoconut milk
• 1red onion, chopped
• 1 tbspvegetable oil
• 150 gpotatoes, peeled and cubed
• 150 gchicken thighs, cut into large chunks
• 1 tspfish sauce

Method

1. Heat the vegetable oil in a heavy pot or wok. Fry the Massaman curry paste over medium heat until very fragrant.
2. Add a thick spoonful of the coconut milk to the paste and stir until red oil bubbles to the surface.
3. Sear the chicken thigh chunks in the spiced oil until they take on a rich color.
4. Add the cubed potatoes, chopped red onion, roasted peanuts, and the remaining coconut milk to the pot.
5. Season with the fish sauce.
6. Bring the pot to a low simmer. Cover and braise slowly for thirty minutes, ensuring the potatoes become soft and the chicken is tender.
7. Serve the thick, heavy curry piping hot, optionally accompanied by extra rice or flatbread.