For extra vegetables add 150g green beans or 1 cup frozen mixed vegies in last 5 mins of cooking. You can replace coconut milk with a 375ml can light and creamy coconut-flavoured evaporated milk.
2 medium brushed potatoes (400g), peeled, cut into 2cm pieces
1 tblsp vegetable oil
1 large onion, coarsely chopped
1⁄3 cup Massaman curry paste
850g chicken thigh fillets, trimmed, cut into 5cm pieces
400ml can coconut milk
1 tblsp fish sauce
1⁄3 cup roasted salted peanuts
Steamed jasmine rice, to serve
Place potatoes in a microwave- proof dish with 1⁄4 cup water. Cover with damp absorbent kitchen paper. Microwave on High (100 per cent) for about 5 minutes, or until tender. Drain.
2 Meanwhile, heat oil in a large, deep, non stick frying pan over a medium heat. Add onion. Cook, stirring occasionally, until soft. Add paste. Cook, stirring, for 1 minute.
3 Add chicken to pan. Cook, stirring occasionally, for about 8 minutes, or until chicken changes colour. Add milk, sauce and potatoes. Bring to boil.
4 Gently boil, uncovered, for about 8 to 10 minutes, or until chicken is cooked and sauce is slightly thickened.
5 Sprinkle peanuts over the curry. Serve with steamed rice.