Serious Eats gives a nice explanation of the method they use for making this savory, flavorful dish. For starters, you'll need massaman curry paste, which you can buy at specialty stores or even in the spice or international section of your local grocery store. You'll also need fish sauce, and for this recipe the creators add a little Belgian-style wheat beer. Now you're ready to get cooking:
Skin-on, bone-in chicken is the common choice for this type of curry, but we chose boneless, skinless thighs, as they're more readily cut into large chunks for easy eating. This cuts down on the cooking time quite a bit, which makes this suitable for a weeknight dinner. Thighs also have fantastic flavor and remain juicy and tender even after prolonged cooking, so they're a great choice for this kind of long-simmered dish.
For the potatoes, we prefer the waxy, red-skinned variety, which hold their shape and turn silky when simmered, though Yukon Golds also work very well. You'll want to cut the potatoes into large bite-size pieces, a little smaller than the chicken pieces, to encourage everything to cook through at the same time.
Depending on how fatty your chicken is, the curry may end up with a layer of bright red oil on top of the sauce. You can stir it back in before serving (it's damned tasty), or spoon some off if it's excessive.
We finish the curry with peanuts and fresh lime juice; adding them right at the end keeps the nuts crunchy and the lime juice sharp and bright.
Serve the dish with plenty of limes and cilantro on the side, along with some steamed rice. If you're feeling ambitious, make some Thai-style crispy fried shallots to sprinkle on top.
Wow! Doesn't that sound delicious? We've certainly never had anything like it before. Serious Eats has the step-by-step instructions and the complete list of ingredients over on its website, and we guarantee you'll be glad you gave this recipe a try!
Article & Photo Source: Serious Eats
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