By: Chef Phorn – Thailand Aggressor
½ kg chicken thighs
100g potato cut into 1 ½ inches
100g carrot cut into 1 ½ inches
50g onions cut into quarters
100g massaman curry paste
25g roasted peanuts
3 cups coconut milk
2 tbs palm sugar
3 tbs fish sauce
4-5 tbs concentrated tamarind juice
Bring chicken and coconut milk to boil over very low heat, allowing to boil for around 20 minutes.
Add massaman curry paste. Season with palm sugar, tamarind juice and fish sauce and let in boil for another 10-15 minutes.
Add potatoes and carrots, letting them cook before adding onion.
Continue to cook until onion is cooked. Check if you need more seasoning: if you need it to be more sweet, add palm sugar. If it needs to be more salty, add fish sauce.
Add peanuts before turning the heat off.
Serve with Jasmine rice or pitta bread and vegetables.