Categories: Asian

Ingredients

• 1 tablespoon vegetable oil
• 1 4–41/2-lb. chicken, cut into 10 pieces
• Kosher salt
• 4 medium Yukon Gold potatoes (about 11/2 lb.), quartered
• 2 medium red onions, cut into wedges
• 3/4 cup Massaman Curry Paste (click for recipe)
• 12 oz. Belgian-style wheat beer
• 4 13.5-oz. cans unsweetened coconut milk
• 2 cups low-sodium chicken broth
• 1/2 cup fish sauce (such as nam pla or nuoc nam)
• 1/4 cup fresh lime juice
• 1 tablespoon palm or light brown sugar
• 1 teaspoon red chile powder
• Freshly ground black pepper
• Cilantro sprigs, fried shallots, and cooked rice (for serving)

Directions

1. Heat oil in a large heavy pot over medium-high heat. Season chicken with salt and cook in batches, skin side down, until golden brown (do not turn), 8–10 minutes; transfer to a plate.

2. Cook potatoes in same pot, turning occasionally, until brown, 8–10 minutes; transfer to another plate. Cook onions in pot, stirring occasionally, until golden brown, 5–8 minutes; transfer to plate with potatoes.

3. Add curry paste to pot and cook, stirring, until fragrant, about 4 minutes. Add beer. Bring to a boil, reduce heat, and simmer until reduced by half, 5–7 minutes. Add chicken, coconut milk, and broth. Bring to a boil, reduce heat, and simmer until chicken is very tender, 1–1½ hours.

4. Return potatoes and onions to pot and cook until potatoes are soft, about 30 minutes. Remove from heat and mix in fish sauce, lime juice, palm sugar, and chile powder; season with salt and pepper. Top with cilantro and shallots. Serve with rice.

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