Step 1

Heat up half of the coconut milk in a wok, saute until the coconut oil separates from the solid.

Step 2

Add the curry paste and saute it on low heat until it turns fragrant. Stir constantly to keep the mixture from sticking.

Step 3

Add the chicken into and mix well with the curry paste.

Step 4

Add the Thai fish sauce, palm sugar, and tamarind water. Taste and adjust the flavor if necessary. Massaman curry should be slightly sweet with a very subtle sour note from the tamarind.

Step 5

Add the cardamom pods, cinnamon stick, and bay leaves.

Step 6

Add the coconut milk into the curry paste. Bring it to boil. Reduce heat and simmer for 20 minutes.

Step 7

Add the potatoes and onions. Simmer for another 20 minutes.

Step 8

Add the roasted peanuts.

Step 9

Garnish with coriander leaves