Massaman Gai

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1. 1Step 1: Add 2 tbsp. cooking oil to a large pot over medium heat.
2. 2Step 2: Once the oil is warm, add the 1/2 cup massaman curry paste, stirring until the paste separates and the oil becomes a beautiful golden-red color.
3. 3Step 3: Carefully scoop off the thick coconut cream from the top of the 13.5 oz can of coconut milk, usually about 1/4 cup or so, and add it to the pot. Stir with the curry paste until it bubbles and reaches a melted marshmallow consistency.
4. 4Step 4: Add the 2.5 lbs chicken, mixing them with the curry paste.
5. 5Step 5: Pour in the rest of the coconut milk and if needed enough water to cover the chicken. Let the curry simmer for 10-15 minutes, until the chicken is partially cooked.
6. 6Step 6: Carefully add the 1 lb gold potatoes cut into 2-inch pieces, and 1 medium quartered white onion. Check off and on to make sure they don’t get too mushy, but are still tender when the chicken is fully cooked.
7. 7Step 7: Once the chicken is cooked and the potatoes are fork-tender, add the 1/2 cup roasted whole peanuts, stirring to combine.
8. 8Step 8: Taste the curry and adjust with 2-3 tbsp. tamarind paste, 2-3 tbsp. fish sauce, and 2-3 tbsp. sugar according to your preference.
9. 9Step 9: Sprinkle cilantro on each serving, serve in bowls with plenty of jasmine rice and enjoy every comforting, creamy, nutty bite.