Serves 4
Ingredients
- 2 tbsp sunflower oil
- 1.2kg chicken, jointed
- 250ml coconut milk
- 2 tbsp massaman curry paste
- 250ml chicken stock
- 60g peanuts, toasted
- 2 onions, sliced
- 4 medium potatoes, diced
- 1 cinnamon stick
- 4 cardamon pods
- 2 bay leaves
- 2 tsp brown sugar
- 2 tsp tamarind paste
- 2 tsp Thai fish sauce (Nam Pla)
- Steamed Thai fragrant rice
- Coriander, for garnish
Method
- Heat the oil in a large wok or deep frying pan and brown the chicken pieces in batches over a high heat.
- Remove from the pan along with the juices and set aside.
- Reduce the heat, add 2 tbsp of the coconut milk to the pan and cook for about 20 seconds before adding the curry paste.
- Cook for 1-2 minutes until aromatic.
- Return the chicken and juices to the pan.
- Add the remaining coconut milk, stock, peanuts, onions, potatoes, cinnamon stick, bay leaves, sugar, tamarind paste and Thai fish sauce.
- Stir to combine.
- Cover and simmer, stirring from time to time for about 35-40 minutes until the chicken is tender.
- Serve with the steamed rice and garnish with fresh coriander.