Massaman Curry Chicken (Coconut & Peanut)

Ingredients

• 300 g Chicken thighs (boneless, skinless)
• 2 tbsp Massaman curry paste
• 250 g Potatoes
• 400 ml Coconut milk (unsweetened)
• 40 g Peanuts (dry roasted, chopped)
• 1 small Onion
• 2 cloves Garlic
• 1 tsp Ginger (fresh, grated)
• 1 tsp Brown sugar(optional)
• 1 tbsp Fish sauce(optional)
• 1 tbsp Lime juice(optional)
• 1 small Cinnamon stick(optional)
• 2 pods Cardamom pods (lightly crushed)(optional)
• 1 tbsp Vegetable oil(optional)
• to taste Salt(optional)
• 100 ml Water(optional)

Instructions

1. 1

   Prep (15 minutes): Dice the chicken, peel and cut the potatoes into bite-size chunks, and chop the onion. Mince the garlic and grate the ginger.

2. 2

   Cook curry base (about 5 minutes): Heat oil in a pot over medium heat. Add onion and cook 2–3 minutes until softened. Stir in garlic and ginger for 30 seconds, then add massaman curry paste and cook 1 minute to bloom.

3. 3

   Simmer (about 15 minutes): Add coconut milk, water, potatoes, cinnamon stick, and cardamom. Bring to a gentle simmer, then add chicken. Simmer until potatoes are tender and chicken is cooked through, about 12–15 minutes.

4. 4

   Finish (about 5 minutes): Stir in brown sugar and fish sauce (if using). Turn off heat and remove cinnamon stick. Add lime juice and fold in chopped peanuts. Taste and adjust salt if needed.

5. 5

   Serve: Ladle into bowls and serve hot.