Massaman Curry

Instructions

1. Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Add the Massaman curry paste to the pot and cook for 2-3 minutes, stirring constantly, until fragrant.
3. Add the chicken pieces to the pot and cook until browned on all sides.
4. Add the potatoes, carrots, ground cumin, ground coriander, cinnamon stick, and bay leaves to the pot. Stir to combine.
5. Pour in the coconut milk, fish sauce, tamarind paste, brown sugar, and chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until the chicken and vegetables are tender.
6. Remove the cinnamon stick and bay leaves before serving. Ladle the curry into bowls and garnish with chopped roasted peanuts and fresh cilantro. Serve hot with jasmine rice.