Directions

To Make

1. Place in this order: chicken, potatoes, onions, star anise, cinnamon stick, tamarind paste, massaman curry paste, palm sugar, fish sauce, kaffir lime leaves, lemon grass and coconut milk into a slow cooker.
2. Stir everything together and set the slow cooker to low for 6 hours or two hours on high and 2 hours on low. Give a good stir before serving.
3. Serve hot with steamed Jasmine rice and garnish with toasted peanuts, sliced chillies, fried shallots and cilantro.