1small free-range chicken (about 1kg), jointed (see note)
500 gmdesiree potatoes, cut into 5cm pieces
800 mlcoconut milk
35 gm (¼ cup)unsalted peanuts, coarsely chopped
50 gmsoft palm sugar, or to taste
50 mlfish sauce, or to taste
2 tbsptamarind paste (see note)
To serve:steamed jasmine rice
Cook coconut cream in a wok over medium-high heat until split (4-5 minutes). Add curry paste, spices and herbs and fry until fragrant (1-2 minutes). Add chicken and potato and fry until sealed (1-2 minutes). Add coconut milk and simmer over medium heat, stirring occasionally, until potato is tender and chicken is cooked through (14-15 minutes), adding peanuts and seasoning to taste with palm sugar, fish sauce and tamarind in the last few minutes of cooking. Serve immediately with steamed jasmine rice.
Note Massaman and yellow curry pastes are available from Thai
grocers and select supermarkets. Ask your butcher to joint the
chicken for you, or substitute with 12 assorted pieces of
drumstick, thigh and breast. Tamarind paste is available from Asian
grocers and select supermarkets.