Chicken Massaman Curry with Wheat Beer and Potatoes

seriouseats.com

1 tablespoon (15ml) vegetable oil

2 medium red onions (about ¾ pound), cut pole to pole into 8 wedges each

8 ounces massaman curry paste (about ½ cup; 300g)

1 (12-ounce; 355ml) bottle Belgian-style wheat beer

1 (14-ounce) can unsweetened coconut milk

¾ cup (175ml) homemade chicken stock or store-bought low-sodium chicken stock

3 tablespoons (45ml) Asian fish sauce

2 ½ tablespoons (30g) palm or light brown sugar

2 star anise pods

1 cinnamon stick

8 to 10 boneless, skinless chicken thighs (about 3 pounds; 1.5kg), cut into large pieces

1 ½ pounds (700g) red or Yukon Gold potatoes, cut into large chunks

½ cup (75g) roasted unsalted peanuts

3 tablespoons (45ml) fresh juice from about 2 limes, plus lime wedges for garnish

Kosher salt, to taste

Steamed or boiled rice, for serving

1 cup (30g) lightly packed cilantro leaves and tender stems, for garnish

Fried shallots, for garnish (optional)

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