4-5 chicken legs (or 1 lb. of beef or pork cut into big pieces)
6 small Yukon gold potatoes, peeled and cut into large chunks
1 large yellow onion, peeled and cut into large chunks
¼ cup roasted peanuts (or cashews)
2 (13.66 oz.) cans coconut milk
2 tablespoons massaman curry paste
2 tablespoons fish sauce
2 tablespoons brown sugar (or palm sugar)
1 tablespoon tamarind paste
cayenne pepper (optional)
Instructions
In a large pot, medium heat, add massaman curry paste and about ΒΌ cup of coconut milk into the pot. Stir until combined. Bring to a boil. Let it cook for a couple minutes.
Add the rest of the first can of coconut milk, the chicken legs (beef or pork) and roasted peanuts (or cashews). Let it cook for about 5 minutes.
Add the second can of coconut milk, potatoes and onion. Put the lid on and let it cook for about 30 minutes.
Set the heat to low. Season with fish sauce, tamarind and brown sugar (or palm sugar). Taste and see if it needs more seasoning. It should mainly taste salty and sweet. Add some cayenne pepper if you want it spicier. Serve hot with some Jasmin rice or naan bread. Enjoy!
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/thai-massaman-curry/