Thai Mussamun Curry with Chicken Potatoes and Peanuts
Dive into the warm, aromatic embrace of **Thai Mussamun Curry with Chicken, Potatoes, and Peanuts**, a classic Thai dish that perfectly balances sweet, savory, and tangy flavors. This rich and creamy curry combines tender chicken thighs, velvety potatoes, and crunchy roasted peanuts, all simmered in a luscious coconut milk base infused with fragrant Mussamun curry paste, cinnamon, and cardamom. A touch of tamarind paste and brown sugar adds a delightful tangy sweetness, while fish sauce brings depth to the dish. Quick to prepare in just under an hour, this one-pot wonder is ideal for weeknight dinners or casual entertaining. Garnished with fresh cilantro and best served with fluffy jasmine rice or warm roti, this comforting curry is a must-try for anyone craving authentic Thai flavors.
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Ingredients
- 500 grams Chicken thighs, boneless and skinless
- 300 grams Potatoes, peeled and cubed
- 400 ml Coconut milk
- 4 tablespoons Mussamun curry paste
- 50 grams Unsalted peanuts, roasted
- 1 medium Onion, sliced
- 2 tablespoons Fish sauce
- 1 tablespoon Tamarind paste
- 1 tablespoon Brown sugar
- 2 tablespoons Vegetable oil
- 1 piece Cinnamon stick
- 4 pods Cardamom pods
- 250 ml Water
- 2 tablespoons Fresh cilantro leaves, for garnish
Directions
Step 1
Heat the vegetable oil in a large pot or deep skillet over medium heat.
Step 2
Add the Mussamun curry paste and sauté for 2-3 minutes, until fragrant.
Step 3
Add the chicken thighs to the pot and stir to coat them in the curry paste. Cook for 4-5 minutes until lightly browned.
Step 4
Pour in the coconut milk and water, stirring to combine.
Step 5
Add the cinnamon stick and cardamom pods to the curry.
Step 6
Bring the mixture to a gentle simmer and let it cook for 10 minutes.
Step 7
Add the cubed potatoes and sliced onion to the pot. Stir to distribute them evenly in the curry.
Step 8
Simmer the curry for another 15-20 minutes, or until the potatoes are tender and the chicken is fully cooked.
Step 9
Stir in the fish sauce, tamarind paste, and brown sugar. Adjust seasoning to taste.
Step 10
Add the roasted peanuts to the curry and cook for an additional 5 minutes.
Step 11
Remove the cinnamon stick and cardamom pods before serving.
Step 12
Garnish with fresh cilantro leaves and serve hot with steamed jasmine rice or roti.
Nutrition Facts
| Serving size | (1802.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2153.7 |
| Total Fat 109.3g | 0% |
| Saturated Fat 23.3g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 625mg | 0% |
| Sodium 3948.6mg | 0% |
| Total Carbohydrate 145.9g | 0% |
| Dietary Fiber 14.2g | 0% |
| Total Sugars 60.6g | |
| Protein 152.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 288.3mg | 0% |
| Iron 9.4mg | 0% |
| Potassium 3723.3mg | 0% |
Source of Calories