In a large pan over medium heat, add a splash of oil and sauté approximately one pound of boneless chicken thighs for 5–7 minutes, until golden brown and cooked through.

Stir in one chopped onion and one sliced bell pepper, cooking for 3–4 minutes until softened.

Add approximately 3 tablespoons of Massaman curry paste, stirring well for 2–3 minutes until fragrant.

Pour in one can of coconut milk and add two medium-sized cubed potatoes, bring to a gentle simmer.

Reduce heat to low and let the curry simmer for 15-20 minutes until the potatoes are fork-tender.

Stir in a handful of crushed peanuts and season with salt and pepper to taste. Cook for an additional 2–3 minutes before serving.