Thai Curries - cooking recipe

Ingredients

1 (13 1/2 ounce) can coconut milk (approximately 1 1/2 cups)
6 1 1/2 lbs boneless chicken breasts (cut into 1 1/2 to 2-inch cubes) or 1 1/2 lbs beef (cut into 1 1/2 to 2-inch cubes)
2 tablespoons massaman curry paste
1 tablespoon peanut butter
2 cinnamon sticks
4 -5 small red potatoes or 4 -5 small new potatoes, cut into fourths
2 small onions, cut into fourths
1/2 cup roasted unsalted peanuts
2 tablespoons fish sauce
1 1/2 teaspoons lime juice or 1 1/2 teaspoons tamarind juice
1/4 cup peanut oil or 1/4 cup vegetable oil
1 tablespoon palm sugar or 1 tablespoon brown sugar, if you don't have palm
3 -4 tablespoons fried sliced shallots
2 thai bird's eye chilies, minced (optional)

Preparation

Heat oil in a large saute pan or wok. Add the chicken or beef and cook until brown on the outside. Remove from heat and place on paper towel.
Open can of coconut milk without shaking it. Put curry paste, onion, and chilies if using in the wok on medium heat, and add the thick cream from the top 1/3 of the coconut can. Let milk, onion, chilies and paste simmer until the paste releases its oil and the oil appears on top of the coconut milk.
Add meat and bring to a boil adding the remaining coconut milk. Then lower heat, add cinnamon sticks, cover, and let simmer until the meat is tender.
Add fish sauce, sugar, onions, potatoes, peanut butter, and limejuice.
Cover and cook on low heat for 15 to 20 minutes. Add peanuts.
Taste/add additional, fish sauce, sugar, or limejuice as needed. Remove from heat and sprinkle with fried sliced shallots. Serve with or over Jasmine Rice.