Heat the oil in a large pot or deep pan. Add the curry paste and stir-fry until fragrant. Pour in about 1 cup (240 ml) of the coconut milk and cook, stirring, until aromatic and the coconut milk starts to separate.

Gradually add the remaining coconut milk, about half the pot. Once it comes to a boil, add the chicken pieces.

While the chicken is cooking, cut the onions and potatoes, and wash the tomatoes. Set aside.

Simmer the chicken until it starts to cook through. Add the onions and potatoes.

Add the roasted peanuts, then season with palm sugar, fish sauce, and tamarind paste to taste. (Taste and adjust the seasoning as you like. I prefer it slightly sweet.)

Simmer for another 15-20 minutes. Add the tomatoes, then turn off the heat. The tomatoes will continue to cook in the hot curry.

Serve hot with steamed rice or enjoy with roti.