泰式馬沙文雞咖喱

Cut the yellow and red onions into large pieces. Sauté these in a skillet over high heat until they turn golden and develop a slight char on the outside, which will enhance their flavor and aroma.

Debone the chicken thighs and cut the meat into large 1-inch pieces. In a pot, combine 1 cup (250 ml) of coconut milk with the chicken, then add enough water to just cover the chicken. Bring this mixture to a simmer over medium heat, then reduce the heat to low, cover the pot, and let it cook gently for about 20 minutes.

While the chicken is simmering, add a small amount of coconut milk to a separate skillet and stir in the Massaman curry paste. Gradually add more coconut milk, continuing to stir until the oil begins to separate slightly. You can adjust the degree of oil separation to your preference.

After the chicken has simmered in coconut milk for about 20 minutes, uncover the pot and add the sautéed curry paste. Stir well, then add the cinnamon stick, bay leaves, and cardamom pods.

Season the curry with palm sugar, fish sauce, and tamarind concentrate. Stir until the palm sugar is completely dissolved. (Alternatively, you can dissolve the palm sugar in a small bowl of curry liquid first, then return it to the pot.)

Once the curry returns to a simmer, add the potatoes, carrots, and the large onion pieces. Stir everything together, cover the pot, and continue to simmer for about 15 minutes, or until the potatoes and carrots are tender.

Just before serving, stir in the torn kaffir lime leaves and allow the curry to simmer for a final 5 minutes.

Prior to serving, remove as many of the whole spices as you can to ensure easier eating. Serve the curry hot, accompanied by steamed jasmine rice. It's particularly delicious when served with a side of cucumber relish (ajard)!