Massaman Curry

cooking.nytimes.com

Brenda

subheading: FOR THE MASSAMAN CURRY PASTE:

2 whole green cardamom pods

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1 (1-inch) cinnamon piece

4 whole cloves

⅛ teaspoon ground nutmeg

4 to 6 tablespoons Thai red curry paste, to heat preference

subheading: FOR THE CURRY:

2 (14-ounce) cans full-fat coconut milk (do not shake)

2 large shallots, thinly sliced in rounds

1 pound Yukon gold potatoes (about 2 potatoes), peeled or unpeeled, cut into 1-inch cubes

1½ to 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces

¼ cup dry-roasted, unsalted peanuts, plus more for serving

2 tablespoons fish sauce, plus more as needed

2 teaspoons granulated, light brown or palm sugar, plus more as needed

2 teaspoons Thai tamarind concentrate, or lime juice, plus more as needed

Cilantro leaves, for serving

Steamed jasmine rice, for serving

Directions at cooking.nytimes.com

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