Ingredients:

  • 2 dried red chilies, soaked
  • 2 stalks lemongrass, chopped
  • 1 thumb-sized piece of ginger, chopped
  • 4 cloves garlic, peeled
  • 1 small red onion, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • 1 teaspoon shrimp paste (optional)
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 500g boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 (13.5 oz/400ml) can full-fat coconut milk
  • 2 cups chicken broth
  • 2 large potatoes, peeled and cut into 1-inch chunks
  • 1 large onion, chopped
  • 2 tablespoons fish sauce
  • 2 tablespoons tamarind paste
  • 1 tablespoon brown sugar
  • 1 bay leaf
  • ½ cup roasted peanuts
  • Optional garnish: fresh cilantro, red chili slices, lime wedges

Instructions:

  1. Make the Curry Paste (or Prepare Store-Bought): If making from scratch, combine all curry paste ingredients in a food processor and blend until smooth.
  2. Sear the Meat: Heat oil in a large pot over medium-high heat. Brown the chicken (or beef) in batches; remove and set aside.
  3. Sauté Aromatics: Add chopped onion to the pot and sauté until softened. Add the curry paste and cook for a few minutes, stirring constantly, until fragrant.
  4. Combine Ingredients: Return the meat to the pot. Add coconut milk, chicken broth, potatoes, fish sauce, tamarind paste (or lime juice), brown sugar, and bay leaf.
  5. Simmer: Bring to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until the meat and potatoes are tender.
  6. Stir in Peanuts: Stir in the roasted peanuts during the last 5 minutes of cooking.
  7. Adjust Seasoning: Taste and adjust seasoning as needed (more fish sauce for saltiness, brown sugar for sweetness, tamarind paste for sourness).
  8. Serve: Remove bay leaf. Garnish with fresh cilantro and chili slices (optional). Serve hot with rice.