Massaman curry with chicken and potatoes

Ingredients:

• 350 g chicken breasts with skin
• 350 g potatoes, peeled and sliced
• 120 gr. Massman curry paste
• 380 gr. coconut milk
• 1 tbsp fish sauce
• 1/4 cup roasted peanuts
• 1 bay leaf
• 1 stalk lemongrass, chopped
• 1 small onion, cut into large slices
• Steamed rice as a side dish

Preparation:

1. Combine the curry paste and 2 tablespoons of coconut milk in a large saucepan over medium heat. Continue stirring for about 5 minutes, until the mixture stops sticking to the pan and begins to brown. Add the fish sauce and stir for a few seconds, then add the potatoes, peanuts, bay leaf, lemongrass, onion, the remaining coconut milk, 1 cup of water, and 1/2 teaspoon of salt.
   
   Cook over high heat for 15 to 20 minutes, stirring occasionally, until the potatoes are tender. Meanwhile, combine the chicken with 0.5 teaspoon of salt in a bowl and let it sit at room temperature. Add the chicken to the sauce and simmer over low heat for 4 to 5 minutes, until tender. Remove the bay leaf and lemongrass. Serve with rice.