Ingredients

The following ingredients have 4 Servings
  • 2 cups full fat coconut milk (thick cream separated out)
  • 3 tablespoons Massaman curry paste (See my homemade version)
  • 2 teaspoons shrimp paste
  • 1 medium onion (coarsely chopped)
  • 2 bay leaves
  • 4 green cardamom pods
  • 1 small cinnamon stick (3-4 inches in length)
  • 1 pound boneless chicken (cut into bite-sized pieces – use breast or thighs)
  • 2 tablespoons fish sauce
  • 1 tablespoon palm sugar
  • 1 tablespoon tamarind concentrate
  • 1 large potato (peeled and cut into bite-sized pieces)
  • ¼ cup roasted peanuts (chopped)
  • For Serving. Cooked jasmine rice, chopped cilantro, chili flakes.

Instruction

  • Heat the coconut cream to medium heat in a wok or large pan. Cook for 1 minute, stirring, until the coconut oil separates from the liquid.
  • Add the onion, massaman curry paste, shrimp paste, bay leaves, cardamom and cinnamon. Cook, stirring, for 3-4 minutes, or until the pastes starts to brown and becomes fragrant. Be careful not to burn. Add a teaspoon of water if it gets too dry.
  • Stir in the chicken and cook, stirring, for 2-3 minutes to brown the chicken.
  • Stir in the fish sauce, palm sugar, and tamarind concentrate.
  • Add the coconut milk and stir to combine. Bring to a boil, then reduce heat and simmer for 15 minutes.
  • Stir in the potatoes. Simmer another 15 minutes, or until the potatoes are softened to your liking.
  • Stir in roasted peanuts and serve over white rice, garnished with chopped cilantro.