Chef Tummys website with free Thai recipes, Thai videos and Thailand travel tips is \r\rThai Recipe - Massaman Curry Chicken in Coconut Milk with Potato, Onion, Tamarind, Palm Sugar & Fish Sauce. \r\rThe spices in the Massaman curry paste will perfume your kitchen as they combine with the chicken, potato and onions. This dish is a symphony of medium spicy Massaman curry paste with salty fish sauce, tangy tamarind and sweet palm sugar. \r\rThe unique history of this dish and a list of the many paste ingredients that make it have such a sweet perfume can found on .\r\r\rINGREDIENTS AND PREPARATION\r\rCooking oil (vegetable, not olive oil), 2 tablespoons\rCoconut cream or milk, 3 cups\rMassaman Curry Paste, 2 tablespoons \rChicken thighs or breasts, cut into pieces 2 inches by 1 inch square\rPotato, 1 cup, potato peeled, cut into 1 inch square pieces, boiled in water 7 minutes until fork tender, then water drained off and potatoes reserved for later\rOnion, 1/2 cup, cut into 1 inch squares \rFish Sauce, 1-2 tablespoons, to taste\rTamarind liquid (or lime juice), 2 tablespoons\rPalm Sugar (or brown sugar), 1 tablespoon\rPeanuts, 2 tablespoons, roasted in a dry pan until browned, (optional but traditional)\rCoriander / Cilantro leaf, 1 tablespoon, to scatter over the cooked dish (optional)\r\rMETHOD\r\rWe cook the potatoes in advance to make them soft; if you put large chunks of raw potato in with the uncooked chicken, the chicken will be over cooked by the time the potatoes are soft enough to eat. So take the skin off the potato as is suggested in the Ingredients section above and cut into pieces. Cook in a pan of boiling water until you can pierce the potato with a fork. Dont over cook the potatoes – fork tender is enough to make them softer, but still retain their shape and a little bite or resistance to the teeth when they later cook with the chicken and coconut milk.\r\rPlace a wok or saucepan on the stove over low-medium heat and let it warm for 20 seconds. Put the vegetable oil in the heated pan. After the oil has heated about 10 seconds, add the Massaman paste. Stir fry the paste in the oil until fragrant, about 20 seconds. If your pan has gotten too hot where the paste starts to burn, lift it off the stove so the paste doesnt burn and make the whole dish bitter instead of fragrant. \r\rAdd the chicken pieces and the onion pieces to the wok. Stir fry the chicken, onions and Massaman curry paste, turning the chicken pieces so they are coated with the curry paste. \r\rStir fry about 1-2 minutes until the chicken is coated well with the Massaman curry paste and the outside of the chicken has cooked. This will help seal in the juice inside the chicken pieces so the pieces remain tender.\r\rAdd the potatoes and the coconut milk to the wok. Continue cooking over the low heat for 5 minutes, occasionally stirring the chicken, potatoes and onions. Even though the cooking pan is over low heat, the coconut milk will start to boil lightly. We cook this dish over low heat so the chicken remains tender and doesnt get dried out and tough. \r\rAfter five minutes, cut into the chicken pieces to see if they are cooked through; the chicken should be a uniform color all the way through when adequately cooked. Depending on the heat under your cooking pan and the thickness of the pan you may have to cook the chicken pieces longer than five minutes. After you are satisfied that the pieces of chicken are fully cooked, turn off the heat under the pan.\r\rSo far this dish has a sweet flavor from the coconut milk and spicy flavor from the Massaman paste. Now you can customize the dish for your own preference for adding a tangier taste with the tamarind juice, a saltier taste with the fish sauce and a sweeter taste with palm sugar. \r\rSo add the tamarind juice (or lime juice), the fish sauce and the sugar. Taste. Are you happy? Smile.\r\rIf this is the first time you are cooking in the Thai way, you will understand that you can easily adjust the flavors to suit your palate by adding more or less of the spicy, salty, sweet and sour / tangy flavorings. Every cooks palate is different so you must rely on your own tongue and preference to customize the dish to your own taste.\r \rThe Massaman curry should be a balance between spicy from the chili paste, sweet from coconut milk and palm sugar, sour/tangy from the tamarind water and salty from the fish sauce.\r\rOnce you are satisfied you have achieved this balanced flavor, place the Massaman curry in a serving bowl.\r\rSprinkle the toasted nuts on top of the Massaman curry, if using.\r\rAdd the coriander leaf to the top of the serving bowl to add a little green color, if using.\r\rServe with boiled Thai jasmine rice.