Chicken Massaman Curry with Potatoes

Prepare the Aromatics and Curry Base

1. Heat the neutral cooking oil in a wide, heavy-bottomed pan or Dutch oven over medium heat.
2. Add the Massaman curry paste and 3 tablespoons of the thick cream skimmed from the top of the coconut milk can. Fry gently for 2 to 3 minutes, stirring constantly, until the paste becomes deeply fragrant and the oil begins to separate.
3. Toss in the cinnamon stick, star anise, and bruised cardamom pods, stirring for 30 seconds to release their warm spices.

Simmer the Chicken and Potatoes

4. Add the chicken thigh chunks to the pot, turning them to coat thoroughly in the spiced paste. Sear for 3 to 4 minutes until the exterior is no longer pink.
5. Pour in the remaining coconut milk and 150ml of water. Stir well, scraping up any caramelized bits from the bottom of the pan.
6. Add the halved baby potatoes and onion wedges. Bring the liquid to a gentle boil, then turn the heat down to low, cover with a lid, and let it simmer for 20 minutes.

Balance and Thicken

7. Remove the lid and stir in the fish sauce, tamarind paste, and brown sugar.
8. Simmer uncovered for another 10 to 15 minutes, until the potatoes are fork-tender and the curry sauce has thickened into a velvety, glossy gravy.
9. Taste the sauce and adjust the seasoning: add a splash more fish sauce for saltiness, tamarind for tang, or a pinch of sugar for sweetness.

Finish and Plate

10. Ladle the hot curry into wide, warmed bowls, ensuring an even distribution of chicken, potatoes, and whole whole spices.
11. Drizzle a little extra coconut cream over the surface if desired, then top generously with chopped roasted peanuts, crispy fried shallots, and fresh coriander leaves.
12. Serve immediately alongside steamed jasmine rice and fresh lime wedges for squeezing over.