5 small onions (30 grams each)
3 cups coconut milk
1 potato (200 gram), peeled, cutinto bite-sized pieces and boiled
500 grams chicken thigh
1 cup coconut cream
3 tablespoons mussamun curry paste
3 bay leaves
5 cardamoms, roasted
2 tablespoons peanuts, roasted
1 stick cinnamon, about 1 inch long bay leaf and red spur chili slices for garnish
3 tablespoons palm sugar
2 tablespoons fish sauce
3 tablespoons tamarind juice
1 tablespoon limejuice
1. Bring the coconut mi k to a boil over medium heat. Add the chicken thigh. Reduce to low heat and Simmer for 15 minutes until the chicken is tender.
2. In a pan, cook the coconut cream over medium heat until the oil surfaces. Stir in the curry paste and cook until it is fragrant. Transfer to the chicken pot and add the peanuts. Season to taste. Add the remaining ingredients. Continue cooking until everything mixes well. It should have a perfect balance of salty, sweet and sour. Turn off the heat.
3. Ladle into a serving bowl. Garnish with bay leaf and spur chili slices before serving.