Chicken Massaman Curry with Wheat Beer and Potatoes

Ingredients

• 1 tablespoon vegetable oil
• 2 medium red onions, cut pole to pole into 8 wedges each
• 8 ounces massaman curry paste
• 1 bottle Belgian-style wheat beer
• 1 can unsweetened coconut milk
• 3/4 cup homemade chicken stock or store-bought low-sodium chicken stock
• 3 tablespoons Asian fish sauce
• 2 1/2 tablespoons palm or light brown sugar
• 2 star anise pods
• 1 cinnamon stick
• 8 to 10 boneless, skinless chicken thighs, cut into large pieces
• 1 1/2 pounds red or Yukon Gold potatoes, cut into large chunks
• 1/2 cup roasted unsalted peanuts
• 3 tablespoons fresh juice from about 2 limes, plus lime wedges for garnish
• Kosher salt, to taste
• Steamed or boiled rice, for serving
• 1 cup lightly packed cilantro leaves and tender stems, for garnish
• Fried shallots, for garnish, optional

Directions

1. Warm the oil in a Dutch oven over medium-high heat until it glints. Add the onions and cook them, stirring now and then, until they have softened a bit and picked up golden patches, about 5 minutes. Move the onions to a plate.
2. Add the curry paste to the pot and cook it for 2 minutes, stirring as it loosens and deepens. Pour in the beer and bring it up to a boil, then lower the heat so it simmers. Cook until the liquid has reduced by half, about 5 minutes.
3. Stir in the coconut milk, chicken stock, fish sauce, sugar, star anise, cinnamon stick, chicken, and potatoes. Bring everything to a boil, then turn the heat to low, cover the pot, and simmer for 20 minutes.
4. Return the onions to the pot and keep simmering, this time uncovered, until the potatoes are tender and the chicken is cooked through, 15 to 20 minutes longer. Take the pot off the heat. Fish out and discard the star anise pods and cinnamon stick. If there is extra fat on top, skim it away. Stir in the peanuts and lime juice, then taste and add salt if it needs it.
5. Serve the curry with rice, finished with cilantro, lime wedges, and fried shallots, if using.