In a large pot, heat 2 tablespoons of coconut oil over medium-high heat. Once shimmering, add the chicken thighs and brown them for about 5-7 minutes on each side until golden brown. Remove the chicken from the pot and set it aside on a plate.

In the same pot, add the chopped onion and sauté for about 5 minutes until softened and translucent. Next, add the minced garlic, cooking for an additional minute until fragrant.

Stir in the Massaman curry paste, cooking for 2-3 minutes until fragrant.

Return the browned chicken to the pot. Next, add the coconut milk, chicken broth, potatoes, roasted peanuts, fish sauce, palm sugar, and ground cinnamon. Stir everything together until well combined.

Bring the mixture to a gentle simmer, then cover the pot with a lid and reduce heat to low. Cook for 30-40 minutes until the chicken is tender and the potatoes are soft.

Remove the pot from heat and stir in the lime juice. Serve your Massaman Curry hot, garnished with fresh cilantro and lime wedges.