(Massaman Kai)


1/3 cup chicken breast, thickly sliced
1 small potato, peeled and boiled until cooked and cut in cubes (sweet potato, pumpkin, taro root)
1/2 cup thick coconut milk
1/2 cup thin coconut milk
1-2 tablespoons oil
1-2 tablespoons massaman curry paste
1-2 cardamon pods, roasted
1 bay leaf, roasted
1 piece cinnamon, roasted

1 1/2 tablespoon fish sauce
1 1/2tablespoon tamarind juice
1 1/2palm sugar

1. Combine all of the sauces and set aside.
2. Heat the oil in a saucepan over low heat and add the curry paste, frying it for one minute.
3. Add the chicken and continue to stir until the outside of the chicken turns white.
4. Add the thick coconut milk and cook for two minutes.
5. Add the potato, stir to combine, and then add the thin coconut milk.
6. Simmer for three minutes.
7. Add sauce mixture and simmer one more minute.
8. Remove from heat and serve garnished with cardamom, bay leaves, and cinnamon.