Thai Massaman Curry with Potatoes and Peanuts

Ingredients

• 2 tablespoons vegetable oil
• 1 cup onion, sliced
• 1.5 pounds chicken thighs, cut into bite-sized pieces
• 3 tablespoons Massaman curry paste
• 1 can coconut milk, 13.5 oz
• 2 cups potatoes, peeled and cubed
• 1 cup carrots, sliced
• 1 tablespoon fish sauce
• 2 tablespoons brown sugar
• 1 cup peanuts, roasted and unsalted
• 1 tablespoon lime juice, freshly squeezed

• 1 cup cilantro, chopped
• 1 tablespoon lime zest

Method

1. 01
   In a large pot, heat the vegetable oil over medium heat. Add the sliced onions and sauté until they become translucent.
2. 02
   Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
3. 03
   Stir in the Massaman curry paste and cook for another minute, ensuring the chicken is well-coated.
4. 04
   Pour in the coconut milk and bring the mixture to a gentle simmer.
5. 05
   Add the potatoes and carrots to the pot, cover, and let simmer for about 20-25 minutes, or until the vegetables are tender.
6. 06
   Stir in the fish sauce and brown sugar, adjusting the sweetness and saltiness to taste.
7. 07
   Add the peanuts and simmer for an additional 5 minutes, allowing the flavors to meld together.
8. 08
   Remove from heat and stir in the lime juice for a fresh, tangy finish.
9. 09
   Serve the Massaman curry hot, garnished with chopped cilantro and lime zest.