# massaman curry (chicken)

# ingredients

• 3 tbs frying oil
• 4-5 tbs massaman curry paste
• 3 boneless, skinless, chicken thighs
• 2 in fresh ginger, julienned
• 1 1/2 cups coconut milk
• 3/4 cups stock
• 1 potato, cut into 1-inch cubes
• 1 sweet potato, cut into 1-inch cubes
• 2 onions, cut into wedges
• 3 tbsp fish sauce
• 1/4 tsp salt
• 2 tbsp palm sugar (or 1.5 tbsp brown sugar)
• 4 tbsp tamarind sauce
• 4 tbsp roasted unsalted peanuts

# directions

• Add oil to a thick-bottomed pot or dutch oven, heat over medium heat. Add curry paste and stir until the kitchen smells like Christmas (2-3 min).
• Add chicken pieces and fry in the curry paste, about 3 min.
• Add half the coconut cream and simmer for 4 min or until it thickens. Add the rest and simmer until it thickens again.
• Add 3/4 of the stock, potatoes, onions, and ginger. Let simmer for 15 minutes, stirring occasionally.
• Add fish sauce, palm sugar, tamarind sauce, and peanuts, and let simmer an additional 10 minutes or until the potatoes are tender.