Ingredients:

  • 2-3 dried red chilies, rehydrated in hot water
  • 1 stalk lemongrass, roughly chopped
  • 1 inch ginger, peeled and roughly chopped
  • 3 cloves garlic, peeled
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon shrimp paste (optional)
  • 1 teaspoon ground white pepper
  • 1/2 teaspoon salt
  • 1 tablespoon coconut oil
  • 500g boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 large onion, chopped
  • 400ml coconut milk (full-fat is best!)
  • 200ml chicken broth
  • 2 medium potatoes, peeled and cut into 1-inch cubes
  • 100g roasted peanuts
  • 2 tablespoons fish sauce
  • 2 tablespoons tamarind paste
  • 2 tablespoons brown sugar
  • 2 bay leaves

Instructions:

  1. Make the Curry Paste: Combine all curry paste ingredients in a food processor and blend until a smooth paste forms.
  2. Sauté the Aromatics: Heat coconut oil in a large pot over medium heat. Add the curry paste and cook, stirring constantly, until fragrant (about 2-3 minutes).
  3. Brown the Chicken: Add the chicken to the pot and cook until browned on all sides.
  4. Add the Liquids: Pour in the coconut milk and chicken broth. Stir well to combine.
  5. Simmer: Add the potatoes, peanuts, fish sauce, tamarind paste, brown sugar, and bay leaves. Bring to a simmer, then reduce heat and cover. Cook for 30-40 minutes, or until the chicken is cooked through and the potatoes are tender.
  6. Adjust Seasoning: Taste and adjust seasoning as needed, adding more fish sauce, tamarind paste, or sugar to balance the flavors.
  7. Serve: Remove the bay leaves before serving. Serve hot with steamed rice.