Gaeng Mussaman/Mussaman Curry (Emlyn)

2 1/2 cups coconut milk
1 1/2 pounds chicken (or tofu), cubed
1 cup coconut cream
3 T mussaman curry paste
2 T fish sauce
1 T sugar or brown sugar
4 T tamarind juice
6 pods cardamon
1 stick cinnamon (or 1/4 teaspoon)
1–1 1/2 pounds cubed potatoes
1 onion, cut into wedges
1/2 cup roasted cashews (for garnish)
1 T lime juice
Bring coconut milk to a gentle boil in a large saucepan. Add meat and simmer until tender (about 45 minutes).
Bring coconut cream to a boil in a small saucepan; cook for 5–8 minutes, stirring constantly until it separates.
Add the curry paste to the coconut milk and cook until it is fragrant. Add this mixture to the coconut milk and meat mixture.
Add the remaining ingredients and simmer until the potatoes are cooked (about 20 minutes).
Serve over rice.
Anna

Thai Green Curry (Emlyn)

Thai Kitchen brand green curry paste... follow the directions on the jar. You'll need the paste, coconut milk, chicken, frozen peas, bamboo shoots, brown sugar, chicken stock and fish sauce (I omit that).