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Massaman curry is a beloved and aromatic dish that beautifully encapsulates the essence of Thai cuisine. This rich and creamy curry is a delightful fusion of flavors and influences, drawing from Thai, Indian, and Persian culinary traditions. Its origins can be traced back to the 17th century when Persian traders brought spices and cooking techniques to the shores of Thailand, merging them with local ingredients and methods. The result is a dish that is not only comforting but also bursting with a complex interplay of sweet, salty, and spicy notes.

Chicken Massaman Curry

Dive into the delicious world of Heavenly Chicken Massaman Curry, a rich and creamy dish that marries Thai, Indian, and Persian flavors. Experience a culinary journey with its tender chicken, aromatic spices, and creamy coconut milk that warms the soul. Learn about the history, key ingredients, and step-by-step instructions to impress your loved ones with this comforting meal. Explore and adapt the recipe for a unique taste! #MassamanCurry #ThaiCuisine #ComfortFood #CookingAtHome #CurryLovers #FoodieAdventures
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Ingredients
  

1.5 lbs (700g) boneless chicken thighs, cut into bite-sized pieces

2 tablespoons Massaman curry paste

1 can (400ml) coconut milk

1 cup chicken broth

2 large potatoes, peeled and cubed

1 medium onion, chopped

2 tablespoons fish sauce

2 tablespoons palm sugar (or brown sugar)

1 tablespoon tamarind paste

1/2 cup roasted peanuts, roughly chopped

2 tablespoons vegetable oil

2 bay leaves

1 garlic clove, minced

Salt to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and cook until translucent (about 3-4 minutes).

    Add the minced garlic and stir for about 30 seconds until fragrant, then incorporate the Massaman curry paste. Stir continuously for another 2-3 minutes to release the flavors.

      Add the chicken pieces to the pot, stirring to coat them in the curry paste, and cook until lightly browned (approximately 5 minutes).

        Pour in the coconut milk and chicken broth, mixing well. Bring to a gentle simmer.

          Add the potatoes, fish sauce, palm sugar, tamarind paste, and bay leaves to the pot. Stir to combine, then cover and let simmer on low heat for 25-30 minutes, or until the chicken is tender and the potatoes are cooked through.

            Remove the bay leaves and taste the curry, adding salt as needed to adjust the flavor.

              Just before serving, stir in the chopped roasted peanuts for added crunch.

                Serve hot, garnished with fresh cilantro and lime wedges on the side. Enjoy your aromatic and flavorful Chicken Massaman Curry!

                  Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4