Step 1

Before you cook: Like all stews, this dish is better the next day after the flavors have had time to mingle. So if you can, make it a day in advanced!

Step 2

In a heavy bottom pot, reduce 1 cup of the coconut milk until it “breaks.” Add the curry paste to the broken coconut milk and sauté until aromatic. Alternatively, if you are using canned coconut milk or a type that is not 100% coconut milk, it may have been homogenized and may not break. In this case, saute the curry paste in some vegetable oil, and add 1/4 cup of the coconut milk to loosen it up.

Step 3

Toss the chicken in the sautéed curry paste, and add the remaining amount of coconut milk. Add just enough water to cover the chicken pieces. Add 1 Tbsp of fish sauce, 2 Tbsp tamarind juice, and 2 Tbsp chopped palm sugar. Bring to a boil and reduce to a simmer. Let simmer for 20 minutes.

Step 4

Add the potatoes and onion, and let simmer gently for another 20 minutes or until the vegetables and chicken are fork tender.

Step 5

When the cooking is done, add the roasted peanuts and do a final taste check. Adjust by adding more fish sauce (for salty), tamarind (for acid), and sugar (for sweet). Serve with rice!

Step 6

Join us on Patreon for bonus content & rewards!