Massaman Chicken Curry w/ Potatoes & Baby Onions

Heat coconut milk over medium high heat, reduce until the cream is bubbly (3 minutes). Add the curry paste, lower to medium heat, and mush it in to mix with the cream to form a smooth texture. Cook for several minutes until aromatic. Add the ground peanuts and continue to cook--it should be a smooth thick sauce. Add more coconut milk if it gets too thick. Add fish sauce to achieve desired saltiness (remember, a little goes a long way).

Add the cut chicken and cook over medium heat in the curry sauce, until the pieces have changed color and are no longer pink. At this point, the chicken will release juices and may thin the sauce a bit, this is okay--however, if the sauce gets too thick, add more coconut to maintain the smooth but thick consistency. Add the potato pieces and cover the pot with a lid, lower heat to medium-low.

Simmer for about 8 minutes. Stir the curry and check to maintain the sauce's consistency. It should be rich and creamy. Thin out with coconut milk if necessary. Stir in the baby pearl onions and stir well. Cover and simmer for another 5-10 minutes, or until the potatoes and onions are tender.

Taste the curry sauce. Sprinkle in more fish sauce and palm sugar as needed to adjust the flavors to your liking. If you wish the curry to be hotter, add the slivered hot peppers. Stir in the tamarind juice and simmer a minute longer to blend in its flavor. Serve hot with steamed rice or noodles.