Thai Mussamun Curry With Chicken, Potatoes And Peanuts
serves 8-10
Tamarind liquid adds a rich, deep sweet-sour note to this dish.
Read more about this recipe in Nancie McDermott's The Curry Book.
2 (14-ounce) cans coconut milk
3 tablespoons massamun curry paste, store bought or homemade
2 pounds boneless chicken thighs or breasts, cut into bite-size chunks, skin left on
1 large potato, cubed
1 medium onion, halved lengthwise and sliced lengthwise into thick wedges
1/2 cup dry-roasted salted peanuts
6 cinnamon sticks, each about 3 inches long
3 tablespoons fish sauce
3 tablespoons palm sugar or brown sugar
3 tablespoons tamarind liquid
1/2 teaspoon salt
2 tablespoons freshly squeezed lime juice, plus more if needed
prep: 20 minutes
total: 50 minutes
6-quart saucepan or dutch oven
1. Open 1 can of coconut milk and use a fork to stir the contents until smooth and well-combined.
2. In a 6-quart saucepan or dutch oven, bring 1/2 cup of the stirred coconut milk to a boil over medium-high heat. Add the curry paste and cook 1 minute, stirring and mashing the paste into the coconut milk.
3. Add the chicken and cook 2 minutes, stirring often, until the chicken begins to change color. Add the potato, onion, peanuts and cinnamon sticks and toss with the chicken.
4. Add all the remaining coconut milk, fish sauce, sugar, tamarind liquid and salt and bring to a boil.
5. Reduce the heat to maintain a simmer and cook 15 to 20 minutes, until the potato is tender and the chicken is cooked through.
6. Add 2 tablespoons of lime juice and stir well. Taste and add more, if desired.
7. Remove from the heat and let stand 10 minutes. Transfer to a serving bowl, removing and discarding the cinnamon sticks, or leaving them in as a traditional garnish not to be eaten. Serve hot or warm.
