Heat the oil in a pan. Add the curry paste and stir-fry until fragrant. Add about 1 cup of coconut milk and cook until aromatic and the oil separates.

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

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, then add the onions and potatoes.

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

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

Serve hot with steamed rice or enjoy with roti.