4 boneless, skinless chicken thighs, cut into chunks
2 tablespoons massaman curry paste
3 tablespoons smooth peanut butter
150 ml (1/4 pint) coconut milk
150 ml (1/4 pint) chicken stock
1 lemon grass stalk
1 tablespoon Thai fish sauce
2 teaspoons brown sugar
2 large waxy potatoes, peeled and cut into chunks
salt and pepper
handful of chopped fresh coriander
handful of roasted peanuts, roughly chopped
Heat the oil in a large saucepan or wok. Add the chicken and cook for 7 minutes until golden. Add the curry paste and stir to coat. Stir in the peanut butter, coconut milk and stock, season to taste and stir well.
Add the lemon grass, fish sauce, sugar and potatoes, bring to the boil, then reduce the heat and simmer for 15 minutes or until the chicken and potatoes are cooked through. Spoon into bowls, scatter over the coriander and peanuts and serve hot.