Prior to making sauce, cook potatoes and chicken. Dice into cubes about 1 inch in size. These will be added to the sauce after prepared.
Combine coconut milk, massaman curry paste and palm sugar into large sauce pan and stir and simmer on medium heat. Stir continuously until paste and sugar have dissolved into coconut milk.
Once dissolved, add peanuts, garlic, and spices to taste - we used ginger, basil, garlic powder, and crushed red pepper.
Add pre-cooked and cubed potatoes and chicken. Then add vegetables to your liking - massaman curry is great with red onion, yellow onion, carrots, and mushrooms. Simmer on medium heat for 10 minutes until vegetables are au dente
Serve over steamed white rice at about a 1:1 ratio of rice to curry and enjoy!