Directions 10 steps | 60 Minutes
In a bowl, toss the chicken with the minced ginger. Let it sit for at least 10 minutes to enhance flavor and aroma.
While the chicken is marinating, make the diluted coconut milk and the seasoning sauce. For the diluted coconut milk, combine ½ cup of coconut milk and ½ cup of water together and set aside.
For the seasoning sauce, combine the fish sauce, palm sugar and tamarind together in a small bowl. Set aside.
Parboil the potatoes. Peel the potatoes and cut them into uniform 1½-inch pieces. Bring the three cups of water to boil and parboil the potatoes. Drain and set aside.
In a pot over medium heat, heat the oil and briefly fry the curry paste until fragrant.
Slowly add the coconut milk, ⅓ cup at a time.
Add the marinated chicken and cook until the chicken is half-cooked.
Stir in onion and the diluted coconut milk. Bring the curry to a boil.
When the chicken is fully cooked, add the potatoes, bay leaves and cinnamon sticks. Stir in the seasoning sauce and peanuts. Lower the heat and continue to cook until potatoes are cooked through and the curry begins to thicken. Turn off heat.
Remove the bay leaves and cinnamon sticks. Serve with a side of jasmine rice. Enjoy!
- To make this recipe gluten-free, be sure to procure gluten-free curry paste.