📖 Instructions

1. Prepare the Chicken: Cut the chicken thighs into 1-inch pieces. Season with a pinch of salt and pepper. I find that searing them first really locks in the juices – don't skip this step!
2. Sauté Aromatics: In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Then, stir in the minced garlic, ginger, and Massaman curry paste. Cook for another 2-3 minutes, stirring constantly, until fragrant. This is where the magic happens – the aromas will fill your kitchen!
3. Brown the Chicken: Add the seasoned chicken to the pot and cook until browned on all sides. Don't worry about cooking it through at this point, just get some nice color on it.
4. Add Coconut Milk and Broth: Pour in the coconut milk and chicken broth. Stir well to combine and scrape up any browned bits from the bottom of the pot. This adds so much flavor, trust me.
5. Add Potatoes and Bay Leaves: Add the diced potatoes and bay leaves to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the potatoes are tender and the chicken is cooked through. One time I almost forgot the bay leaves – major flavor fail! Don't be like me.
6. Add Macadamia Nuts and Seasonings: Stir in the roasted macadamia nuts, fish sauce (or soy sauce), tamarind paste (or lime juice), and brown sugar. Taste and adjust seasonings as needed. Some people like it sweeter, some saltier – it's all about your preference!
7. Simmer and Thicken: Continue to simmer the curry, uncovered, for another 5-10 minutes, or until the sauce has thickened to your desired consistency. If it's too thick, add a little more broth. If it's too thin, simmer for a bit longer.
8. Serve: Remove the bay leaves before serving. Ladle the Macadamia Nut Massaman Curry over steamed rice or quinoa. Garnish with fresh cilantro and a sprinkle of chopped macadamia nuts, if desired. Oh, and don't forget a squeeze of lime for that extra zing!