Back to 6 servings 2 tablespoons neutral oil, coconut, sunflower, grapeseed or canola 0.5 large yellow onion, cut into 1/2-inch strips 1.25 pounds boneless chicken thighs, sliced into 1/3-inch strips; breasts also work 1 tablespoon fresh ginger, freshly grated 3 cloves garlic, minced 6.5 tablespoons Massaman curry paste, or one 4 oz jar 2 cans (13.5 oz each) full-fat coconut milk, do not use light, or the sauce will be thin 1 pound Yukon gold potatoes, peeled and cut into 1-inch chunks 1 cup carrots, peeled and sliced under 1/8 inch thick 1 red bell pepper, cut into 1 1/2-inch pieces 3 tablespoons palm sugar, light brown sugar can be substituted 2 tablespoons fish sauce 2 tablespoons reduced-sodium soy sauce 2 tablespoons tamarind concentrate or paste, optional, adds tang 0.5 cup roasted salted peanuts, plus chopped peanuts for garnish 1 stick cinnamon, 4-inch 1 star anise, optional 1 bay leaf 2 tablespoons peanut butter, creamy 2 tablespoons lime juice, 2 to 3 tablespoons 2 tablespoons cilantro, minced, plus more for garnish 1 tablespoon Asian chili paste, to taste
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1 Step 1: Microwave the potato chunks with 1/4 cup water, covered, for about 5 minutes until partly tender, then drain.2 Step 2: Heat the oil in a Dutch oven or large pot over medium-high heat. Add the curry paste and onion and cook, stirring, for about 2 minutes until fragrant.3 Step 3: Add the chicken, ginger and garlic and sauté for about 1 minute, until the chicken loses its raw look on the outside.4 Step 4: Add the coconut milk to the pot, stirring to loosen any browned bits stuck to the bottom. Mix in the partly cooked potatoes along with the carrots, bell pepper, fish sauce, soy sauce, palm sugar, tamarind, peanuts, cinnamon, star anise and bay leaf.5 Step 5: Heat until the liquid boils, then turn the heat down so it barely bubbles. Leave the pot uncovered and stir occasionally for roughly 10 minutes, until a fork slides easily into the potatoes and the chicken is cooked through. Keep the heat low, since a hard boil makes the chicken tough and rubbery. The chicken is ready when the center is opaque with no pink left; a thermometer should read 165°F (74°C).6 Step 6: Remove the cinnamon stick, star anise and bay leaf. Stir in the peanut butter, lime juice and cilantro, then add chili paste to taste.7 Step 7: Taste and adjust with more lime, fish sauce, soy sauce or sugar until balanced. Let the curry rest about 10 minutes, then serve over jasmine rice, topped with cilantro and chopped peanuts.getsaucepan.com/r/5dd1df4a-9d78-5ed0-92f8-46deb875c72d
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