Ingredients:

  • 2 dried red chilies, soaked
  • 1 stalk lemongrass, chopped
  • 1 inch ginger, peeled and chopped
  • 1 inch galangal, peeled and chopped
  • 4 cloves garlic
  • 1 small shallot, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon white peppercorns
  • 1 tablespoon shrimp paste (omit for vegetarian)
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 pound boneless, skinless chicken thighs (or 1 block firm tofu)
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 cup chicken broth (or vegetable broth)
  • 2 medium potatoes, peeled and cubed
  • 1 large onion, chopped
  • 2 tablespoons fish sauce (or soy sauce)
  • 1 tablespoon tamarind paste
  • 2 tablespoons brown sugar
  • 1/2 cup roasted peanuts
  • 2 bay leaves
  • Fresh cilantro, chopped (optional)

Instructions:

  1. Combine curry paste ingredients in a food processor until smooth.
  2. Heat oil in a pot over medium heat. Add curry paste and sauté for 2-3 minutes, until fragrant.
  3. Add chicken (or tofu) and cook until browned on all sides.
  4. Add chopped onion and cook until softened, about 5 minutes.
  5. Pour in coconut milk and chicken (or vegetable) broth. Stir well.
  6. Add potatoes, fish sauce (or soy sauce), tamarind paste, brown sugar, peanuts, and bay leaves.
  7. Bring to a simmer, reduce heat, cover, and cook for 30-40 minutes, or until potatoes are tender and chicken is cooked.
  8. Taste and adjust seasoning as needed.
  9. Garnish with cilantro (optional) and serve hot with rice. Enjoy your delicious massaman curry!