Massaman curry with chicken and peanuts

• 680 g boneless skinless chicken thighscut into 3cm chunks
• 450 g yellow potatoespeeled and cut into 2cm cubes
• 3 tbs store-bought massaman curry paste
• 2 cans coconut milk400ml cans, full fat — do not shake
• 1 tbs coconut oil
• 1 medium yellow onionhalved and thinly sliced
• 2 tbs fish sauce
• 1 tbs brown sugar
• 1 tbs tamarind paste
• 60 g roasted unsalted peanutsroughly chopped
• 1 lime
• 15 g fresh cilantroroughly chopped
• ½ tsp kosher salt

1. 1

   Open both cans of coconut milk without shaking. Scoop the thick cream from the top of both cans into a small bowl — you should get about 120ml of cream. Set the remaining thin coconut milk aside.

2. 2

   Heat the coconut oil in the Dutch oven over medium-high heat. Add the sliced onion and cook, stirring occasionally, until softened and the edges are turning translucent, about 3 minutes.

3. 3

   Push the onion to the side and add the coconut cream to the center of the pot. Let it bubble and sizzle for about 30 seconds, then stir in the massaman curry paste. Cook, mashing and stirring the paste into the cream, until it darkens a shade and smells incredibly fragrant — toasty and floral — about 1-2 minutes.

4. 4

   Add the chicken pieces and toss to coat in the paste. Cook, stirring occasionally, until the outside of the chicken turns opaque and is no longer pink, about 2-3 minutes. You're not searing here — just getting the flavors going.

5. 5

   Add the cubed potatoes, the reserved thin coconut milk, fish sauce, tamarind paste, brown sugar, and salt. Stir everything together and bring to a gentle boil. You'll see small bubbles breaking at the surface.

6. 6

   Reduce the heat to medium-low, partially cover, and simmer until the potatoes are completely fork-tender and the chicken is cooked through, about 15 minutes. Stir every 5 minutes to prevent sticking. The sauce will thicken slightly and turn glossy.

7. 7

   Taste the curry and adjust — a splash more fish sauce for salt, a pinch of brown sugar for sweetness, or a squeeze of lime for brightness. Stir in roughly half the chopped peanuts.

8. 8

   Ladle into bowls and top with the remaining peanuts, fresh cilantro, and a squeeze of lime juice from the remaining lime.

   Tip: Keeps in the fridge for up to 4 days — the flavors deepen overnight. Reheat gently in the Dutch oven over medium-low heat, adding a splash of water if the sauce has thickened too much.

• Dutch oven (5-liter (5-quart))

Per serving

Nutritional values are estimates only.