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I'm going to be posting a few recipes here for a while, and you're going to see a LOT of them from Serious Eats. It's one of the best websites I've ever found for well-tested, good food. Chicken Massaman Curry With Wheat Beer and Potatoes 1 tablespoon (15ml) vegetable oil 2 medium red onions (about 3/4 pound), cut pole to pole into 8 wedges each 8 ounces massaman curry paste (about 1/2 cup; 300g) 1 (12-ounce; 355ml) bottle Belgian-style wheat beer 1 (14-ounce) can unsweetened coconut milk 3/4 cup (175ml) homemade chicken stock or store-bought low-sodium chicken stock 3 tablespoons (45ml) Asian fish sauce 2 1/2 tablespoons (30g) palm or light brown sugar 2 star anise pods 1 cinnamon stick 8 to 10 boneless, skinless chicken thighs (about 3 pounds; 1.5kg), cut into large pieces 1 1/2 pounds (700g) Yukon Gold potatoes, cut into large chunks 1/2 cup (75g) roasted unsalted peanuts 3 tablespoons (45ml) fresh juice from about 2 limes Kosher salt, to taste Steamed or boiled rice, for serving 1 cup (30g) lightly packed cilantro leaves and tender stems, for garnish Fried shallots, for garnish (optional) In a Dutch oven, heat oil over medium-high heat until shimmering. Add onions and cook, stirring occasionally, until softened slightly and golden brown in spots, about 5 minutes. Transfer to a plate. Add curry paste and cook, stirring, for 2 minutes. Stir in beer and bring to a boil, then reduce to a simmer. Cook until reduced by half, about 5 minutes. Add coconut milk, chicken stock, fish sauce, sugar, star anise, cinnamon stick, chicken, and potatoes. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes. Add onions back to pot and continue simmering, uncovered, until potatoes are tender and chicken is cooked through, 15 to 20 minutes longer. Remove from heat. Discard star anise pods and cinnamon stick. Spoon off any excess fat on the surface, if necessary. Stir in peanuts and lime juice and season to taste with salt, if needed. Serve with rice, garnishing with cilantro, lime wedges, and fried shallots (if using). Thai-Style Fried Shallots 2 cups thinly sliced shallots 2 cups vegetable oil Kosher salt Line a large plate or rimmed baking sheet with paper towels. Set a fine mesh strainer over a large heat-proof bowl or medium saucepan. Combine shallots and oil in a wok or medium saucepan. Place over high heat and cook, stirring frequently, until shallots begin to bubble. Continue cooking, stirring constantly as the shallots fry to ensure even cooking. When shallots are light golden brown, transfer to strainer and drain. Mussaman Curry Paste 7 large red dried chilies 1/2 teaspoon white peppercorns 1/2 teaspoon whole cumin seeds 1 teaspoon whole coriander seeds 1-inch piece of cinnamon 1 cup shallots, chopped 5 garlic cloves, chopped 1-inch piece of ginger, peeled and chopped 1 tablespoon fresh lemongrass, thinly sliced 1 teaspoon curry powder 1/2 teaspoon ground turmeric 1 tablespoon shrimp paste Place the chilies in a small bowl with approximately 1/4 cup of hot water. Microwave the chilies in the water for 2 to 3 minutes, then let sit for 30 minutes. Put the peppercorns, cumin seeds, coriander seeds, and cinnamon in a small, cast-iron frying pan and set over medium heat. Stir the spices around until they turn a slight shade darker and emit a faintly toasted aroma. Empty them into your coffee or spice grinder and allow them to cool for a minute or so. Grind the spices as finely as possible in the coffee or spice grinder. Place all of the ingredients in a blender or a food processor. Purée, adding a few tablespoons of water if needed to get the mixture properly blended. Pause to push down the ingredients with a spatula. Use immediately or freeze in plastic bags. NOTE - I made this on a weeknight and didn't take the time to make the paste. I bought it off Amazon instead. LINK Here's what the end product is supposed to look like: Here's what it looked like when I made it: