This curry is more in line with Indian food than Thai due to the sweetness of the sauce and the use of potato. Regardless it is very tasty.
Authentically this is made with cheap beef cubes, but chicken thighs work very well also. Use roasted unsalted peanuts with the shells and paper skins removed. Massaman curry paste can be found in any decent Asian or Indian food market. I like the Maesri line of curry pastes.
- 4 chicken thighs or 1 lb stew beef cut into medium sized bites
- 2 14oz cans coconut milk (not low fat)
- 3 tbsp Massaman curry paste
- 2 lbs potatoes skinned and cut into medium dice
- 1 onion cut into wedges
- 1/2 cup roasted peanuts
- 1 cinnamon stick
- 4 cardamon pods
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 lime
Scoop thick cream from the top of coconut milk and set aside. Pour remaining milk into a large saute pan and bring to a boil. Turn heat down to a low simmer, add meat and cook partially covered for 30-40 minutes stirring often. In another pan heat coconut cream to a simmer over medium heat. Add curry paste and continue to simmer until sauce is smooth, about 2 minutes more. Pour curry paste into pan with meat. Add everything else but the peanuts and bring to a simmer. Cover pan and cook until potatoes are tender, about 20 minutes more over very low heat. Add peanuts and cook another 5 minutes. Serve over brown rice.