Heat vegetable oil in a large pot or Dutch oven over medium heat. Add Massaman curry paste and sauté for 2-3 minutes until fragrant. Be careful not to burn it.
Pour in about one-quarter of the coconut milk and stir well with the curry paste. Bring to a simmer, allowing the oil to separate from the coconut milk and paste, about 5 minutes. This helps develop the flavor.
Add chicken thighs and stir to coat them thoroughly with the curry mixture. Cook for 5-7 minutes until the chicken is lightly browned on all sides.
Pour in the remaining coconut milk, then add potatoes, onion, roasted peanuts, fish sauce, palm sugar, tamarind paste, bay leaves, cardamom pods, and cinnamon stick. Stir everything together.
Bring the curry to a gentle simmer. Reduce heat to low, cover, and cook for 30-40 minutes, or until the chicken is tender and the potatoes are cooked through, stirring occasionally. If the curry becomes too thick, add water or chicken broth.
Taste and adjust seasoning if necessary, adding more fish sauce for saltiness, palm sugar for sweetness, or tamarind paste for tanginess. Remove bay leaves, cardamom pods, and cinnamon stick before serving, if desired.
Serve hot with steamed jasmine rice, garnished with fresh cilantro.
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