Ingredients

• 1 lb chicken, cut into bite sized pieces (pork, tofu or beef can be substituted)
• 3 cups coconut milk
• 2 tablespoons roasted peanuts (unsalted)
• 5 white pearl onions, peeled and left whole
• 3 medium yukon gold potatoes, peeled and parboiled
• 3 bay leaves
• 5 cardamom seeds
• 1 inch piece roasted cinnamon stick
• 2 tablespoons palm sugar
• 1 tablespoon tamarind paste, mixed with
• 2 1/2 tablespoons water
• 3 tablespoons lime juice
• 2 -3 tablespoons masaman curry paste (*see Massamun Curry Paste)
• 1 -3 teaspoon crushed garlic
• 1 teaspoon fish sauce
• thai jasmine rice, cooked
• 4 tablespoons rice vinegar
• 1 teaspoon sugar
• 2 -3 tablespoons cucumbers, sliced
• 1 shallot, minced
• 1 -2 Thai red chili pepper, thinly sliced

Instructions

1. *Masaman curry paste is also available in Asian markets.

2. Peel potatoes, parboil in a cooking pot for 10-15 minutes, then cut in 1 to 2-inch chunks.

3. Allow the coconut milk to separate and you will have about two cups of thick "cream" and one cup of thin "milk".

4. In a small saucepan bring the coconut milk to a simmer and add the meat of your choice or tofu.

5. NOTE: If you are using beef you will need another two cups of coconut milk. Simmer the meat until it begins to become tender because beef takes longer, hence the additional milk.

6. Put the coconut cream in a wok and bring to almost a boil, add the massaman paste and "stir fry" until the flavor is maximized. Add the remaining cream and curry paste to the meat.

7. Add the peanuts. Taste and adjust the flavor until it is a good balance of sweet (by adding sugar), sour and salty (by adding tamarind juice, lime juice and fish sauce).

8. Add the remaining ingredients and cook until heated through.

9. Serve with jasmine rice and ajad condiment.

10. To prepare the ajad, combine the ingredients in a non-reactive bowl. Leave to stand overnight or prepare several hours in advance.