Thai Mussamun Curry With Chicken, Potatoes, And Peanuts - cooking recipe

Ingredients

2 (14 ounce) cans unsweetened coconut milk, divided (about 3 1/2 cups)
3 tablespoons mussamun curry paste (you can find a recipe for this at Mussamun Curry Paste (Also Spelled Massaman))
2 lbs boneless chicken thighs or 2 lbs chicken breasts, cut into bite-size chunks, skin left on
1 large potato, peeled and cut into bite-size chunks (about 1 1/2 cups)
1 medium onion, halved lengthwise and sliced lengthwise into thick wedges
1/2 cup dry roasted salted peanut
6 cinnamon sticks, each about 3 inches long
3 tablespoons fish sauce
3 3 tablespoons light brown sugar or 3 tablespoons dark brown sugar
3 tablespoons tamarind juice
1/4 teaspoon salt
2 tablespoons freshly squeezed lime juice, plus more if needed

Preparation

Open 1 can of coconut milk and use a fork to stir the contents until smooth and well combined. In a 6-quart saucepan or Dutch oven, bring 1/2 cup of the stirred coconut milk to a boil over medium-high heat. Add the curry paste and cook 1 minute, stirring and mashing the paste into the coconut milk. Add the chicken and cook 2 minutes, stirring often, until the chicken begins to change color. Add all the remaining coconut milk, fish sauce, sugar, tamarind liquid and salt and bring to a boil.
Reduce the heat to maintain a simmer and cook 15 to 20 minutes, until the potato is tender and the chicken is cooked through. Add 2 tablespoons of the lime juice and stir well. Taste and add more, if desired. Remove from the heat and let stand 10 minutes. Transfer to a serving bowl, removing and discarding the cinnamon sticks, or leaving them in as a traditional garnish not to be eaten. Serve hot or warm.