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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Recipe Information
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
Instructions
Heat the vegetable oil in a large pot or deep skillet over medium heat.
Add the Mussamun curry paste and sauté for 2-3 minutes, until fragrant.
Add the chicken thighs to the pot and stir to coat them in the curry paste. Cook for 4-5 minutes until lightly browned.
Pour in the coconut milk and water, stirring to combine.
Add the cinnamon stick and cardamom pods to the curry.
Bring the mixture to a gentle simmer and let it cook for 10 minutes.
Add the cubed potatoes and sliced onion to the pot. Stir to distribute them evenly in the curry.
Simmer the curry for another 15-20 minutes, or until the potatoes are tender and the chicken is fully cooked.
Stir in the fish sauce, tamarind paste, and brown sugar. Adjust seasoning to taste.
Add the roasted peanuts to the curry and cook for an additional 5 minutes.
Remove the cinnamon stick and cardamom pods before serving.
Garnish with fresh cilantro leaves and serve hot with steamed jasmine rice or roti.
Nutrition Facts
Calories |
2154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.3 g | 140% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 3949 mg | 172% | |
| Total Carbohydrate | 145.9 g | 53% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 60.6 g | ||
| Protein | 152.5 g | 305% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 3723 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
