Massaman Curry with Chicken, Potatoes and Peanuts

• 1 tbsp Vegetable oil
• 4 tbsp Massaman curry paste
• 800 ml Coconut milk
• 800 g Chicken thighs, boneless, skinless
• 1 large Yellow onion
• 600 g New potatoes
• 2 tbsp Palm sugar
• 2 tbsp Fish sauce
• 2 tsp Tamarind paste
• 60 g Roasted peanuts
• 1 medium Lime

1. Cut the chicken into large bite-size pieces. Peel the onion and cut into thick wedges. Halve any larger potatoes so they cook evenly.
2. Heat the vegetable oil in a Dutch oven over medium heat. Add the massaman curry paste and cook for 1 to 2 minutes, stirring, until fragrant and slightly darkened. Stir in about 200 ml of the coconut milk and cook for 2 minutes until the oil begins to separate a little.
3. Add the chicken and turn to coat in the curry base. Pour in the remaining coconut milk and bring to a gentle simmer. Cook for 10 minutes, stirring occasionally, keeping the heat low enough that it simmers rather than boils hard.
4. Add the onion and potatoes, then return to a gentle simmer. Cook for 20 to 25 minutes, stirring now and then, until the potatoes are tender and the chicken is cooked through. If the sauce thickens too quickly, add a small splash of water to keep it saucy.
5. Stir in the palm sugar, fish sauce and tamarind paste, then simmer for 2 to 3 minutes to meld. Taste and adjust with a little more fish sauce for saltiness or tamarind for tang, if you like. Crush the peanuts roughly, then stir most through the curry and save a little for serving.
6. Finely grate the lime zest into the pot, then squeeze in the juice to brighten the sauce. Serve hot, scattered with the reserved peanuts. Let the curry stand for 5 minutes off the heat so the sauce settles slightly before serving.

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