Thai Massaman Curry

Method

1. 1Pierce potato with skewer several times and place in microwave for 10 minutes until cooked. Once cooled cut into chunks and set aside.
2. 2In a large non-stick frypan or wok place onion and capsicum on med high heat and stir fry for 5 mins, do not burn the onion, turn heat down if necessary. Add zucchini and cook a further 2 mins.
3. 3Keep the wok going, turn down heat to med and add the curry paste. You want to cook the paste for 1 minute. Now add the coconut milk mix together. Add ½ cup of water, fish sauce. sugar and bring to the boil. Once sauce is simmering, turn heat down and place chicken, potato and cook for 5 mins. Now add the onion and capsicum and simmer for a further 5 mins.
4. 4Now add light cooking cream, stir. Mix 2 teaspoons cornflour with ¼ cup cold water and add to the curry, this will thicken it, keep stirring. If you feel it is a bit too thick, add a little extra water, but it should be a nice glossy thick curry sauce. Optional extra is to garnish with crushed peanuts.
5. 5Serve on steamed rice, 1/2 cup per person.