Thai Mussamun Curry With Chicken, Potatoes, And Peanuts

• 2 (14 ounce) cans unsweetened coconut milk, divided (about 3 1/2 cups)
• 3 tablespoons mussamun curry paste (you can find a recipe for this at Mussamun Curry Paste (Also Spelled Massaman))
• 2 lbs boneless chicken thighs or 2 lbs chicken breasts, cut into bite-size chunks, skin left on
• 1 large potato, peeled and cut into bite-size chunks (about 1 1/2 cups)
• 1 medium onion, halved lengthwise and sliced lengthwise into thick wedges
• 1/2 cup dry roasted salted peanut
• 6 cinnamon sticks, each about 3 inches long
• 3 tablespoons fish sauce
• 3 3 tablespoons light brown sugar or 3 tablespoons dark brown sugar
• 3 tablespoons tamarind juice
• 1/4 teaspoon salt
• 2 tablespoons freshly squeezed lime juice, plus more if needed

1. Open 1 can of coconut milk and use a fork to stir the contents until smooth and well combined. In a 6-quart saucepan or Dutch oven, bring 1/2 cup of the stirred coconut milk to a boil over medium-high heat. Add the curry paste and cook 1 minute, stirring and mashing the paste into the coconut milk. Add the chicken and cook 2 minutes, stirring often, until the chicken begins to change color. Add all the remaining coconut milk, fish sauce, sugar, tamarind liquid and salt and bring to a boil.
2. Reduce the heat to maintain a simmer and cook 15 to 20 minutes, until the potato is tender and the chicken is cooked through. Add 2 tablespoons of the lime juice and stir well. Taste and add more, if desired. Remove from the heat and let stand 10 minutes. Transfer to a serving bowl, removing and discarding the cinnamon sticks, or leaving them in as a traditional garnish not to be eaten. Serve hot or warm.

unsweetened coconut milk, curry, chicken, potato, onion, peanut, cinnamon, fish sauce, light brown sugar, tamarind juice, salt, freshly squeezed lime juice

Taken from www.food.com/recipe/thai-mussamun-curry-with-chicken-potatoes-and-peanuts-187877 (may not work)