Open the cans of leche de coco entera no agitar antes de abrir without shaking them. Scoop the thick coconut cream from the top of both cans into a pot — you should get about ¾ cup of cream. Set the remaining leche de coco entera no agitar antes de abrir liquid aside.

Heat the coconut cream over medium heat, stirring occasionally, for 3–4 minutes until it begins to sizzle and the oil starts to separate from the cream. This step is key — it blooms the paste and adds depth.

Add the 3 tbsp pasta de curry Massaman, 2 whole vainas de cardamomo ligeramente aplastadas, 1 whole rama de canela, and 2 whole hojas de laurel secas. Stir and fry in the coconut cream for 2–3 minutes until very fragrant.

Add the 1 ½ lb muslos de pollo deshuesados sin piel cortados en trozos de 1.5 pulgadas and stir to coat them in the paste. Cook for 3–4 minutes, stirring occasionally, until the chicken is lightly sealed on the outside (it doesn't need to be fully cooked through yet).

Pour in the reserved 2 cans leche de coco entera no agitar antes de abrir liquid and the 1 cup caldo de pollo. Add the 1 cebolla amarilla cortada en gajos wedges and 1 lb papas Yukon Gold peladas y cortadas en trozos de 1.5 pulgadas chunks. Stir everything together.

Add the 2 tbsp salsa de pescado, coconut sugar, and 1 ½ tbsp pasta de tamarinda o 1 tbsp jugo de lima como sustituto. Stir well to combine. Bring the curry to a gentle boil, then reduce the heat to low.

Cover and simmer on low heat for 25–30 minutes, stirring every 10 minutes, until the 1 lb papas Yukon Gold peladas y cortadas en trozos de 1.5 pulgadas are fork-tender and the 1 ½ lb muslos de pollo deshuesados sin piel cortados en trozos de 1.5 pulgadas is fully cooked through.

Stir in the ½ cup cacahuetes tostados sin sal. Taste the curry and adjust seasoning: add more 2 tbsp salsa de pescado for saltiness, more sugar for sweetness, or more 1 ½ tbsp pasta de tamarinda o 1 tbsp jugo de lima como sustituto for tang. Remove the 1 whole rama de canela, 2 whole hojas de laurel secas, and 2 whole vainas de cardamomo ligeramente aplastadas.

Serve over 2 cups arroz jazmín cocido. Garnish with fresh cilantro fresco picado aproximadamente, a scattering of chopped cacahuetes tostados sin sal, and a 1 whole lima cortada en gajos wedge on the side.