Masamun Chicken Curry

• 3 whole Medium Sized Baking Potatoes
• 2 cans (13.5 Oz. Can) Coconut Milk
• 1 pound Boneless Skinless Chicken Breasts Cut Into Bite Size Pieces
• 3 Tablespoons Red Curry Paste
• 3 whole Bay Leaves
• 1 pinch Ground Cinnamon
• 1 teaspoon Worcestershire Sauce
• 1 Tablespoon Granulated Sugar
• 2 Tablespoons Brown Sugar
• 2 Tablespoons Lime Juice Concentrate
• 1/4 teaspoons Garlic Powder
• 1/4 cups Unsalted Peanuts
• 3 cups Jasmine Rice (prepared), To Serve

1. Peel and boil potatoes until nearly done.
2. Cut into bite size pieces.
3. Set aside.
4. Pour coconut milk into a measuring cup.
5. There should be about one cups worth of watery milk, and about 2 cups worth of cream.
6. Pour the watery milk into a small saucepan and add your bite size chicken to the pan.
7. Simmer until meat is fully cooked (about 10 minutes).
8. If your coconut milk doesnt separate, just put 1 cup of the cream in the pan with the chicken.
9. It will still work fine.
10. In large skillet, pour remaining 2 cups of cream and add red curry paste.
11. Whisk until combined and cook on medium heat.
12. When it reaches a boil, turn heat down to low to simmer.
13. Pour cooked chicken and cream into skillet.
14. Add bay leaves, cinnamon, Worcestershire sauce, sugar, brown sugar, lime juice and garlic powder.
15. Simmer and adjust taste as necessary by adding more curry if you want more spice, or more brown sugar if you want more sweetness.
16. Cook for about 10 minutes.
17. Add in potatoes and peanuts and simmer an additional 5 minutes.
18. Serve over Jasmine rice.
19. Enjoy!

potatoes, coconut milk, chicken, red curry, bay leaves, ground cinnamon, worcestershire sauce, sugar, brown sugar, lime juice concentrate, garlic, peanuts, jasmine rice

Taken from tastykitchen.com/recipes/main-courses/masamun-chicken-curry/ (may not work)