Ingredients

about 1 pound chicken (you can also use pork or beef), cut into the usual “bite sized pieces”
3 cups of coconut milk.
2 tablespoons roasted peanuts (unsalted)
5 peeled, but whole, small onions.
5 small potatoes, peeled and partly boiled.
3 bay leaves,
5 cardamom seeds
a small piece of roasted cinnamon stick
2 tablespoons palm sugar
1 tablespoon tamarind concentrate mixed with 2.5 tablespoons water
3 tablespoon lime juice
2-3 tablespoons Masaman curry paste.
about 1-3 teaspoons crushed garlic. (optional)

Method

Peel potatoes,boil them partly in a cooking pot for 10-15 minutes, and cut in 1 to 2-inch pieces.

Allow the coconut milk to separate and you will have about two cups of thick “cream” and one cup of
thin “milk”. In a small saucepan bring the milk to a simmer and add the chicken or pork. If you are
using beef you will need another two cups of milk.Simmer the meat until it begins to become tender
(beef takes longer,hence the additional milk).

Put the coconut cream in a wok and bring to a boil,add the massaman paste and “stir fry” until the
flavor is brought out and maximized.Add the remaining cream and curry paste to the meat.

Add the peanuts.Taste and adjust the flavor until it is (just) sweet (by adding sugar), sour and salty
(by adding tamarind juice, lime juice and fish sauce).

Add the remaining ingredients and cook until cooked.