Thai Mussamun Chicken Curry

I buy a block of tamarind paste at the Mexican or oriental grocery, then take a chunk and dissolve it in a bit of water to make the thick juice

Step 1: Open the can of coconut milk and use a fork to stir the contents until smooth and well combined. In a heavy saucepan or Dutch oven (Le Creuset is excellent for this), 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.

Step 2: Add the chicken and cook 2 minutes, stirring often, until the chicken begins to change color. Add the remaining coconut milk, fish sauce, sugar, tamarind liquid and salt and bring to a boil. Reduce the heat to maintain a simmer and cook 15 to 20 minutes, until the potato is tender and the chicken is cooked through.

Step 3: Add the teaspoon of lime juice and stir well. Taste and add more lime juice and/or fish sauce, if desired.

You can also add more curry paste at this point if you like it hotter (spicier). I use 4 or more tablespoons! Just stir in and let simmer for a few more minutes.

Step 4: Remove from the heat and let stand 10 minutes. Discard the cinnamon stick, or leave it in as a traditional garnish not to be eaten. Serve hot or warm with rice. Garnish with shredded Thai basil and the chopped peanuts.