Thai Mussaman Gai

Yellow Chicken Curry

Serves 4

2 Cups Chicken cut into 2 inch cubes
1 T Vegetable Oil
4 C Coconut Milk
2 T Roasted Peanuts
5 Each Small Onions - sliced
4 Each New Potatoes - cut into 3x3 cm cubes
3 T Mussaman Curry Paste (or if Mussaman not available, add bay leaves, cardamom and cinnamon to yellow curry paste)
2 T Fish Sauce
3 T Palm sugar (or regular)
3 T Tamarind Juice
3 Each Bay Leaves

Don't shake can of coconut milk, when open discard cream off the top
Put up rice.

In a wok, heat oil, curry paste, and 1 cup coconut milk and stir over a low heat until fragrant.
Stir in meat
Add remaining coconut milk and simmer gnetly for 5 minutes
Add potatoes, peanuts, onions, fish sauce, sugar, tamarind juice. Simmer until tender.
Remove from heat and serve over rice.