Massaman Chicken Curry

Toast cumin seeds, coriander seeds, cloves, and cardamom pods in a dry skillet over medium heat until fragrant and lightly browned, about 2-3 minutes. Be careful not to burn them.

Transfer the toasted whole spices to a mortar and pestle. Add cinnamon stick and nutmeg. Grind into a fine powder.

Add red curry paste and shrimp paste (if using) to the ground spices. Pound and mix until a smooth paste forms.

Heat vegetable oil in a Dutch oven over medium-high heat. Add chicken thighs, skin-side down, in a single layer. Sear for 3-4 minutes until the skin is golden brown. Do not overcrowd the pot; work in batches if necessary.

Remove the browned chicken from the pot and set aside. Pour off excess rendered fat, reserving about 1 tablespoon.

Add the prepared curry paste to the Dutch oven with the reserved fat. Sauté over medium heat, stirring constantly, for 3-4 minutes until fragrant and the oil starts to separate from the paste.

Pour in about half of the coconut milk and stir to deglaze the pot, scraping up any browned bits from the bottom. Add fish sauce, tamarind paste, palm sugar, and bay leaves. Stir well.

Add the seared chicken thighs back into the pot along with any accumulated juices. Bring the mixture to a gentle simmer.

Cover the pot partially and let the curry simmer gently over low heat for 35 minutes, or until the chicken is cooked through and tender.

Add the cubed potatoes, sliced onions, and half of the peanuts to the pot. Stir to combine. Add just enough water to keep the potatoes barely submerged.

Continue to simmer, partially covered, for another 15-20 minutes, or until the potatoes are fork-tender and the onions have softened.

Taste the curry and adjust seasoning as needed. Add the remaining fish sauce, tamarind paste, or palm sugar to achieve your desired balance of salty, sour, and sweet.

Serve the Massaman chicken curry hot over steamed jasmine rice. Garnish with the remaining roasted peanuts.