Jane Stingel's Masaman Curry

2 T. masaman curry paste (to taste)
2-3 chicken breasts, diced
1 ¼ + c. coconut milk
1 c. water
2-3 potatoes, any kind, cubed
2-3 carrots, sliced
3-5 T. fish sauce (to taste)
½-1 T. salt (to taste)
¼ c. sugar (to taste)
Cashews (optional, but yummy! Don’t add these until closer to the end.)
Chopped cilantro to garnish at the end

Saute chicken in curry paste in large pan until chicken is most of the way done. Add all remaining ingredients and allow to simmer until vegetables are tender and sauce is somewhat thickened. Serve with rice.

***As you can see, this is a very flexible recipe. I add the minimum amount of several of the items and then add more as I think they need it, just because too much salt or fish sauce or sugar can ruin the recipe. Usually too much curry paste makes it too hot but masaman is more sweet than hot so you don’t have to worry about that.***