I like potatoes in a curry, they absorb the spicy flavours perfectly.
Massaman is a Thai style of curry that comes from the southern, Muslim, part of the country. It is traditionally made with beef, but it works well with pork (obviously non-Muslim) and chicken too.
You can buy ready made Massaman pastes in oriental shops but I also like the yellow Thai curry pastes as well, which seem to have a similar fragrance and flavour to a Massaman paste but are lighter in colour.
This curry used chicken thigh meat and new potatoes, red chillies, garlic, chopped onion, a tablespoon of yellow curry paste, a tablespoon of fish sauce, 400ml of coconut milk, a small can of coconut cream and some bought crisp fried shallots.
I sautéed the onions, garlic and chillies in hot oil in a wok and then added the potatoes and chicken, cooking until the meat had lost the pinkness. Then I added in the paste and fish sauce, stirring so that everything was coated.
Then I added in the coconut milk and simmered until the meat was done and the potatoes soft. Then, I added in the creamed coconut and let in heat through.
You need a fair amount of sauce, because you want a soupy consistency.
I served the curry with crisp shallots and jasmine rice.