Kaeng matsaman gai

Method

1. 1 Simmer the coconut milk for 6 minutes until the coconut oil separates, then sauté the Massaman sauce for 5 minutes.
2. 2 Add the chopped chicken pieces and stir-fry for 5 minutes, then pour in the diluted coconut milk and cinnamon.
3. 3 Cook for 25 minutes, then add the potatoes, whole red onions, and roasted peanuts.
4. 4 Massaman's signature dish is to use whole shallots instead of chopping them, and to make them sweeter when simmered for a long time.
5. 5 Season with tamarind juice, palm sugar, and fish sauce until the sweet, sour, and salty flavors are balanced.
6. 6 Cook for another 20 minutes until the potatoes are tender and the sauce has thickened and coated the meat.

With an appliance

• Pressure cooker 50 min

  Replace step 3: cook under high pressure for 10 minutes, then quickly release the pressure, and then add the potatoes and cook with the lid open for 15 minutes.