Ingredients

• 2 pound chicken thighs, cut into 1.5-inch pieces
• 3 tablespoon massaman curry paste
• 1 ounce coconut milk
• 1 cup chicken broth
• 1 pound potatoes, peeled and cut into 1-inch cubes
• 0.5 cup roasted unsalted peanuts
• 2 tablespoon fish sauce
• 1 tablespoon brown sugar
• 2 tablespoon vegetable oil
• 1 onion, sliced into wedges
• 3 clove garlic, minced
• 1 tablespoon tamarind paste
• 0.25 cup cilantro, chopped
• 2 lime, cut into wedges
• 2 cup jasmine rice, cooked

Steps

1. Prepare jasmine rice according to package directions; set aside when finished.
2. Pat chicken thighs dry with paper towels and season lightly with salt and pepper.
3. Peel potatoes and cut into 1-inch cubes; slice onion into wedges; mince garlic; set all aside.
4. Heat vegetable oil in a large heavy-bottomed pot over medium-high heat.
5. Working in batches if needed to avoid crowding, sear chicken pieces for 3-4 minutes per side until golden brown. Transfer to a plate.
6. Reduce heat to medium and add minced garlic to the same pot, stirring constantly for 30 seconds until fragrant.
7. Add massaman curry paste to the pot and stir continuously for 2 minutes to cook the paste and release its oils.
8. Pour in the coconut milk, stirring well to combine with the curry paste until smooth.
9. Add chicken broth, fish sauce, tamarind paste, and brown sugar; stir until sugar dissolves.
10. Return seared chicken to the pot along with potato cubes and onion wedges.
11. Bring the curry to a simmer over medium heat, then reduce to medium-low to maintain a gentle simmer.
12. Simmer uncovered for 25-30 minutes, stirring occasionally, until potatoes are tender and chicken is cooked through (internal temperature 165°F).
13. While curry simmers, place peanuts in a small dry skillet over medium heat and toast for 3-4 minutes, shaking occasionally, until fragrant. Transfer to a cutting board, allow to cool slightly, then coarsely chop.
14. Taste the curry and adjust seasoning with additional fish sauce, tamarind, or sugar as needed.
15. Ladle curry into bowls over jasmine rice, garnish with chopped peanuts and fresh cilantro, and serve with lime wedges on the side.