A rich and flavorful Thai curry dish made with tender chicken, aromatic spices, and creamy coconut milk. Perfect for a comforting meal.
Preparation time
15min
Cooking time
45min
Ingredients
4 Servings
- 2 bay leaves
- 1 tbsp brown sugar
- 500 g chicken thighs
- 1 cinnamon stick
- 400 ml coconut milk
- 2 tbsp fish sauce
- 1 tbsp lime juice
- 3 tbsp Massaman curry paste
- 1 onion
- 50 g peanuts
- 2 potatoes
- 2 tbsp vegetable oil
- 200 ml water
Directions
Step 1
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Step 2
Add the Massaman curry paste and cook, stirring, for 2 minutes until fragrant.
Step 3
Add the chicken thighs and cook until they are browned on all sides.
Step 4
Pour in the coconut milk and water, and add the cinnamon stick and bay leaves. Bring to a boil.
Step 5
Reduce the heat to low and simmer for 20 minutes.
Step 6
Add the potatoes and onion, and continue to simmer for another 20 minutes, or until the potatoes are tender.
Step 7
Stir in the fish sauce, brown sugar, and lime juice. Adjust the seasoning to taste.
Step 8
Add the roasted peanuts and cook for an additional 5 minutes.
Step 9
Remove the cinnamon stick and bay leaves before serving.
Step 10
Serve the curry hot, garnished with additional peanuts if desired.