Authentic Thai Massaman Curry with Chicken

hot-thai-kitchen.com

Efrain

2 cans coconut milk.

1 can panang curry paste, store bought, semi-homemade or homemade

3 tablespoons (36 g ) finely chopped palm sugar or light brown sugar, packed

5 to 6 tablespoons (30 to 45 ml ) frozen tamarind pulp, store-bought or homemade

2 to 3 tablespoons (30 to 45 ml ) fish sauce

note: **2 pounds (1 kg ) chicken thighs and/or drumsticks, bone-in, skin-on

1 package of firm tofu

4 to 5 gold potatoes, such as new or red-skinned potatoes, cut in 1-inch (2.5 cm ) chunks

note: Optional ½ large yellow onion, cut in ½-inch (1.2 cm ) strips

6 Oz raw peanuts

Brown rice, for serving

Note: Ingredients may have been altered from the original.

Directions at hot-thai-kitchen.com

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