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Ingredients
  • 2 tbsp. cooking oil
  • 1 13.5 oz can of coconut milk, my favorite is Chaokoh
  • 4 oz. can massaman curry paste
  • 2.5 lbs thinly sliced, chicken breast, thighs or bone-in chicken
  • 1 lb gold potatoes, with skin on, cut into 2-inch pieces
  • 1 medium, white onion, quartered
  • ½ c. roasted whole peanuts
  • 2 to 3 tbsp. tamarind paste
  • 2 to 3 tbsp. fish sauce to taste
  • 2 to 3 tbsp. palm sugar, or brown sugar, to taste
  • Handful of cilantro, coarsely chopped as a topping
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