Massaman curry is one of my favorite dishes to get at the local Thai restaurant. This isn't exactly the same, but it's pretty close.
5 T massaman curry paste
1 T oil
3 c. coconut milk (about two cans)
1 lb chicken, cut up into small pieces (about 1/4" x 1") - about 2 costco frozen breasts
2 large potatoes, peeled and cubed (traditional massaman curry has big chunks, I like them small - about 1/2" cubes - plus it cooks faster!)
1 onion, sliced in large pieces
2T peanuts (or cashews)
1 c. water
3 tsp coconut sugar (or other sweetener), optional
1 tsp tamarind paste, optional
Saute curry paste in oil until aromatic. Add coconut milk and bring to boil. Add chicken, potatoes, onion, nuts and water. Return to boil, reduce heat and let simmer for about 15-25 minutes until potatoes are soft. The sauce should be fairly runny and plentiful. Add coconut sugar and tamarind paste.
Serve over cooked rice.