>> source: Aromdii Cooking School, Chiang Mai
>> servings: 1
>> time: 30 minutes

-- Kaeng Massaman (Massaman Curry)

Heat @cooking oil{1%tbsp} in a #pot{} over low heat. Add @massaman curry paste{1%tbsp} and stir until fragrant.

Add a quarter of the @coconut milk{1%cup} and then @chicken{5-10%pieces} cut into big dice. Mix together.

Add the rest of the coconut milk, then add @onion{0.5} cut into big dice and @potato{2-5%pieces} cut into big dice.

Season with @fish sauce{1%tbsp}, @tamarind paste{1%tbsp}, and @sugar{1.5%tsp}. Simmer until the potato is cooked through.

Remove from heat and top with @star anise{1}, @cardamom{1%seed}, @cinnamon{1%stick}, and @bay leaf{1}.

-- For homemade paste, pound together: dried chillies, salt, galangal, lemongrass, garlic, shallot, coriander seeds, cumin, peppercorns, cloves, nutmeg, mace, and shrimp paste.