Massaman Potato Curry

Massaman Potato Curry

2 T oil
3 lbs cut up chicken breast (Freeze for 10 min, then thinly slice)
1 large chopped onion (sometimes I used dried minced onion)
2 C cubed potatoes (I like Yukon gold or red potatoes)
2 carrots peeled and chopped (baby carrots work well)
2/3 C Massaman curry paste (it has to say Massaman--its best if you go to Super China in Sandy or a store like that and buy the "Mae Ploy" brand that comes in a pink plastic cup container with a bag inside, keep the leftover in the fridge)
1 can chicken stock
4 C coconut milk (2 cans)
1 C cashews (optional, I don’t put them in)
1 t cinnamon
1/3 C palm sugar (6 small disks)
1/4 C Thai fish sauce
1 T tamarind paste
freshly squeezed juice of 1 lime

Heat the oil in a LARGE saucepan (I use my soup pot) over medium heat, then add the massaman curry paste to it and saute it for maybe about 2 minutes--until its really fragrant--don't burn it. Open the cans of coconut milk--DON'T SHAKE them. Pour the solid white part of the coconut milk ( the cream at the top) into the saucepan and save the rest of the milk stuff for a little later. Stir the cream and paste together and simmer, stirring frequently--probably about 3 minutes. Now add the chicken and everything else including the rest of the coconut milk--and simmer until the chicken and potatoes are done—I like to cook it for about 3 hours at low heat, or you could try it in the crock pot? Serve with Jasmine rice.