This is a very sweet curry – that’s how it’s meant to be!
800g chicken quarters, skinned
400g potato, in large chunks
4 shallots, quartered
100g massaman curry paste
1 cup coconut cream
2 tbls fish sauce
3-4 tbls palm sugar
4 tbls tamarind liquid
4 kaffir lime leaves
3 tbls roasted peanuts
Fry chicken – set aside.
Heat 2 tbls oil and fry curry paste until fragrant.
Add coconut cream – simmer 2 minutes.
Return chicken to pan – simmer 10 minutes.
Add potato – simmer 5 minutes.
Add up to 2 cups water and remaining ingredients –
simmer 10 minutes.
Inspired by market stall in Petchaburi – Southern Thailand
For more inspiration click here