This recipe is from donna hays most recent magazine, I have made a couple of alterations to it, only due to what was in the freezer and cupboard, most recipes can be changed just a little, when you have a food intolerance sometimes a couple of changes are all that is required.
1 tablespoon of vegetable oil
500 grams of chicken thigh fillets cut into thirds
sea salt and cracked black pepper to season
¼ cup massaman paste
1 medium potato sliced thinly
200mL coconut cream
juice of ½ lemon
2 teaspoons of fish sauce
¼ teaspoon of tamarind paste
½ bunch coriander chopped
¼ cup peanuts
1 red chilli sliced
steamed rice to serve if desired
Heat oil in a pan, season chicken with salt and pepper, cook in heated oil until slightly browned, add massaman paste, potatoes, tamarind paste, coconut cream, fish sauce and lemon juice to pan, cook until chicken and potato are cooked, serve curry and garnish with the peanuts, coriander and chilli.