We have made this several times, though not recently, and really like it. I'll have to look back for a picture. It freezes very well. Also, it can be made vegan by substituting tofu for the chicken and gluten-free tamari for the fish sauce, vegetable broth for chicken stock.
3 Tbsp vegetable or canola oil
2-3 Tbsp Massaman curry paste, purchased or homemade (vegan option below)
3 boneless/skinkess chicken thighs, cut into bite size chunks (tofu for vegan)
2 inch piece of ginger peeled and julienned
1-1/2 cups coconut milk
3/4 cup chicken stock (vege stock for vegan)
2 sweet potatoes, cut into 1 inch cubes
2 onions, cut into 1 inch chunks
3 Tbsp fish sauce (gluten free tamari for vegan)
1/4 tsp salt
2 Tbsp palm sugar or 1 Tbsp light brown sugar
4 Tbsp tamarind paste, high quality without seeds and bits, or make your own by buying fresh tamarind pods, peel, soak in water and rub paste off, then drain
4 Tbsp roasted unsalted peanuts or cashews
Ripe avocado, bite size chunks (optional)
Serve over basmati or jasmine rice
Start cooking the rice, you will need 4-6 servings depending on serving sizes.
In a good size saucepan, add oil, add curry paste and stir until aromatic. Add chicken and sear until lightly browned, 2 minutes. Stir in half of the coconut milk, bring to a boil and let simmer for 3-4 minutes or until thickened. Stir in remaining coconut milk and again simmer until thickened. Add the chicken stock, sweet potatoes, onions and ginger. Simmer for 15 minutes, covered, stirring occasionally. Stir in fish sauce, sugar, salt, tamarind paste and peanuts. Simmer for 10 minutes. It should be a very thick soup consistency. Add stock if needed. Stir in avocado chunks if using. Serve over the rice.
If you are planning on freezing, add avocado to individual bowls as it will be mushy after freezing.