Yellow curry with chicken, potatoes and onions

Reduce coconut milk until it separates around the edges, then saute the curry paste in it.

Add the chicken and coat it in the paste. Add the remaining coconut milk, some water, half the fish sauce and half the palm sugar.

Braise slowly until the chicken is fork tender; add the potatoes and onions and cook until the potatoes are done.

Taste; add more fish sauce, some of the remaining sugar and some tamarind juice.

Turn off the heat and stir in the tomatoes. Serve; it is also good with quinoa.