Ingredients for Thai Mussamun Curry With Chicken Potatoes And Peanuts
- Unsweetened Coconut Milk
- 4 tablespoons Thai Mussaman curry paste
- Boneless Chicken Thighs
- 1 lb Yukon Gold potatoes, peeled and cut into 1-inch pieces
- Onion
- Dry Roasted Salted Peanut
- 2 cinnamon sticks (optional)
- 2 tablespoons fish sauce
- Palm Sugar
- Tamarind Juice
- 1 teaspoon salt
- 2 tablespoons fresh lime juice, plus more to taste
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How to Make Thai Mussamun Curry With Chicken Potatoes And Peanuts
- Open one (13.5 oz) can of full-fat coconut milk and whisk until completely smooth.
- In a 6-quart saucepan or Dutch oven, bring 1/2 cup of the coconut milk to a boil over medium-high heat.
- Add 4 tablespoons of Thai Mussaman curry paste and cook for 1 minute, stirring constantly and mashing the paste into the coconut milk until smooth.
- Add 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces. Cook for 2 minutes, stirring frequently, until the chicken begins to brown.
- Add the remaining coconut milk (approximately 1 cup), 2 tablespoons fish sauce, 2 tablespoons brown sugar, 2 tablespoons tamarind paste dissolved in 1/4 cup warm water, and 1 teaspoon salt. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender and the chicken is cooked through.
- Stir in 2 tablespoons fresh lime juice. Taste and adjust seasoning with additional lime juice, fish sauce, or sugar as needed.
- Remove from heat and let stand for 10 minutes to allow flavors to meld.
- Remove and discard the cinnamon sticks (if used). Garnish with chopped peanuts (optional).
- Serve hot over rice or noodles. Garnish with fresh cilantro or lime wedges (optional).
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
26g
Fat
123g
Carbs
7g
