MasmanCurry

Ingredients
Pichaya Coconut Milk	400 ml (1 can)
Pichaya Masaman Curry Paste	7 tbsp (105 g)
Chicken (cut into large pieces)	500 g
Potatoes (boiled and cut into large chunks)	5 cups (200 g)
Onion (quartered)	2 cups (100 g)
Peanuts (roasted)	1 cup (50 g)
Vegetable Oil	4 tbsp
Sugar	1 tbsp
Pichaya Fish Sauce	1 tbsp
Tamarind Juice (optional)	1 tbsp

Directions
1.	On a medium heat, pan fry the chicken with the vegetable oil. Cook the chicken for about 5 minutes turning chicken over once.
2.	Slowly pour in Pichaya Coconut Milk onto the frying pan without removing the chicken.
3.	Stir in Pichaya Masaman Curry Paste and stir until the paste is well combined with the coconut milk.
4.	Add in the potatoes, onion, peanuts, sugar, Pichaya Fish Sauce, and Pichaya Tamarind Juice to taste.
5.	Simmer on low heat for about 15 minutes.
6.	Serve with Pichaya 100% Thai Jasmine Rice for an Authentic Northern Thai Meal.
Serve :	3 – 4