2 tablespoons fish sauce

15 cardamon pods

5 cm stick cinnamon

4 cups coconut milk

1 cup roasted, unsalted peanuts

1 quantity masaman curry paste

3 tablespoons tamarind liquid

2 tablespoons lime juice

2 tablespoons palm sugar

Extra fish sauce if necessary

Cut chicken into bite-size pieces. Fill a deep saucepan with the coconut milk, peanuts, fish sauce, cardamom pods and cinnamon. Slowly bring the saucepan to a simmering point, stirring frequently with a wooden spoon. Turn heat low and allow to simmer, uncovered, until meat is tender. This should take about 35-40 minutes. Do not cover at any stage or the coconut milk will curdle. Stir occasionally during this initial cooking.

Meanwhile, make the curry paste. When the meat is just tender lift it out and simmer the coconut milk a little longer, until it is reduced by about a third. If it has already reduced considerably, do not give it this further cooking. Stir in the curry paste, tamarind liquid, lemon juice, sugar. Return chicken to pan and continue simmering until the gravy is thickened slightly. Taste and add more fish sauce if necessary. Serve with white rice.