Instructions

• Prepare and toast the dry spices: heat a dry skillet over low heat. Add 10 dried long chilies (seeds removed), 1 tsp white peppercorns, 3 tsp coriander seeds, 1 tsp cumin, 10 green cardamom pods, 10 whole cloves (spice), ½ piece whole nutmeg (grated), 3 blades mace, and 1 cinnamon stick (about 5 cm / 2 inches). Stir constantly for 8–10 minutes until fragrant and slightly darkened. Remove from heat and let cool.
• Grind the toasted spices to a fine powder using a spice grinder or mortar and pestle. Transfer the ground spice mix to a bowl and set aside.
• Dry-roast the fresh aromatics: wipe the skillet clean, return it to low heat, and add 2 tbsp lemongrass (sliced, tender part only), 1 tsp galangal (sliced), 2 coriander roots (cleaned and chopped), 10 cloves garlic, 5–6 shallots (peeled), 1 piece fresh ginger (about 2 cm / 1 inch), and 1 piece kaffir lime peel (optional). Add a pinch of salt. Stir constantly over low heat until the aromatics are deeply aromatic and slightly charred.
• Add the optional shrimp paste: if using, add 1 tbsp shrimp paste (optional) to the pan with the aromatics, stir briefly over low heat to release its aroma, then remove the pan from the heat and let the mixture cool.
• Make the curry paste: transfer the cooled roasted aromatics to a blender or food processor. Add the ground toasted spices from step 2. To help the blender, add a small amount of the thin coconut milk (from the 700 ml) or water as needed, and blend until smooth. You now have your Massaman curry paste.
• Measure the paste: set aside 200 g of the Massaman curry paste (from step 5) for cooking. If you are using store-bought paste, measure 200 g.
• Heat the thick coconut milk: in a large heavy-bottomed pot, warm 475 ml thick coconut milk over medium heat until it just begins to simmer.
• Fry the paste: add the 200 g Massaman curry paste to the hot thick coconut milk. Cook, stirring constantly, until the paste becomes fragrant and the oil begins to separate from the paste, about 4–6 minutes.
• Add onions and brown slightly: stir in 2 onions (sliced) and cook until they are slightly softened, about 2–3 minutes.
• Add chicken, potatoes, and cashews: add 2 chicken drumsticks (or bone-in chicken pieces), 500 g potatoes (peeled and cubed), and 200 g cashew nuts (plain roasted). Turn the chicken and stir so the pieces are well coated with the paste.
• Add thin coconut milk and simmer: pour in 700 ml thin coconut milk. Reduce heat to low, cover partially, and simmer gently for 45–60 minutes, stirring occasionally to prevent sticking, until the chicken is tender and the potatoes are cooked through.
• Finish and season: stir in 2 tbsp palm sugar, 4 tbsp tamarind paste, ½ tbsp fish sauce, and 1 pinch salt. Simmer for 3–5 minutes more to combine flavors. Taste and, within the listed ingredients, adjust by adding a little more palm sugar, tamarind paste, or fish sauce if needed.
• Serve: remove from heat and serve hot.