Thai Coconut Chicken Curry

Directions

In large saucepan, heat oil over medium heat until hot.

Stir in curry paste.

Cook curry paste, stirring constantly, until aromatic, about 2 minutes.

Stir in coconut cream ( thicker liquid at top of can).

Simmer until oil separates, about 2 minutes.

Add potato and cook, stirring often, until potatoes just start to soften, about 8 minutes.

Add chicken and cook, stirring often, until chicken cubes turn opaque on outside, 2 to 4 minutes.

Add peanuts, tomato and remaining coconut milk.

Simmer for a few minutes to concentrate flavors.

Add sugar and fish sauce.

Simmer, stirring often, until mixture darkens and oil rises to top, about 18 minutes.

If sauce seems too thick, add a little water.

Let cool for a few minutes and serve warm.