Massaman Curry with Potatoes and Chickpeas (Peanut-Free)

Ingredients

• 1.5 lbs Potatoes (Yukon gold or red), cubed
• 1 can Chickpeas (canned, drained and rinsed)
• 2 cans Coconut milk (full-fat)
• 3 tbsp Massaman curry paste
• 1 medium Onion (chopped)
• 2 Bay leaves
• 1 Cinnamon stick
• 1 tbsp Fish sauce
• 1 tbsp Brown sugar
• 1 tbsp Lime juice
• 1 tbsp Vegetable oil

Instructions

1. 1Heat the 1 tablespoon of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat, which is 350°F (177°C).
2. 2Add the 1 medium chopped onion and cook, stirring occasionally, until it looks softened and is translucent, about 5 minutes.
3. 3Add the 3 tablespoons of Massaman curry paste to the pot. Stir constantly for 1 to 2 minutes until it smells fragrant. Be careful not to let it burn.
4. 4Pour in the 2 cans of full-fat coconut milk. Add the 1.5 lbs of cubed potatoes and the 1 can of drained and rinsed chickpeas. Add the 2 bay leaves and the 1 cinnamon stick. Stir everything together and bring the mixture to a gentle simmer.
5. 5Reduce the heat to low, cover the pot, and let it simmer for 30 to 40 minutes. Check occasionally and stir to prevent sticking. The curry is ready when the potatoes are easily pierced with a fork and are tender.
6. 6Once the potatoes are tender, stir in the 1 tablespoon of fish sauce, the 1 tablespoon of brown sugar, and the 1 tablespoon of lime juice until well combined.
7. 7Carefully remove and discard the 2 bay leaves and the 1 cinnamon stick from the pot. Serve the Massaman curry hot, optionally over rice.

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