Open a can of coconut milk, scoop the thick coconut cream from the top, and set aside. Heat vegetable oil in a pot on medium heat and add red curry paste and Massaman curry paste. Stir until fragrant. Then add the coconut cream and stir it all together until mixed well.
Next, add chicken and stir until lightly browned. Add the remainder of the first can of coconut milk and the water. Bring it to a boil and then reduce the heat to medium, adding your onion segments and palm sugar. Cover the pot and let it simmer for at least 2 hours.
In second pot, boil the potatoes for 40 minutes, then cut into 1-inch cubes and set aside. After 2 hours, check the chicken; if it falls off the bone, it's good to go. Add the second can of coconut milk, fish sauce, tamarind paste, peanut butter, potatoes and salt. Cook for another 20 minutes on medium heat before adding the peanuts. Enjoy over jasmine or brown rice. Serves 4.
Massaman curry is a very popular Thai dish whose recipe incorporates several fat components, from its featured protein (in this case, chicken) to the oil, peanut butter and coconut milk. They all combine for a lovely, rich texture and absolutely wonderful flavor. This recipe is naturally gluten-free, and adapts well to necessary substitutions, such as breast instead of leg and thigh meat. You can also use tofu in place of meat, and nix the fish sauce, to make a fully vegan version. We normally do not add peanut butter in Massaman curry in Thailand, but in this recipe, I add it because it enhances the flavor of the curry and makes it more rich and smooth, without compromising the authentic Thai taste.
— Submitted by chef/owner Suwanna Meyer