1. Reduce ¾ cup coconut milk over medium heat until thick and the coconut oil separates in a pot. If the oil does not separate after the coconut milk has reduced until very thick, just proceed with the recipe.

2. Add the curry paste and sauté for 2-3 minutes over medium-low heat until the oil starts to separate from the paste.

3. Add the chicken and toss to coat in the curry paste, then add the remaining 1 cup of coconut milk and 1 cup water; stir to mix.

4. Add 1 tablespoon of fish sauce, 1 tablespoon of palm sugar, and 1 tablespoon of tamarind; bring to a simmer. Let the chicken simmer gently for 30 minutes.

5. Add the potatoes, onion, and more water if needed to keep the potatoes mostly submerged.  Simmer for another 15-20 minutes or until the chicken is fork tender and the potatoes are fully cooked.

6. While the curry simmers, pierce the cherry tomatoes with the tip of a parting knife, making about a half-inch incision.

7. When the curry is done simmering, taste and adjust theseasoning as needed. Turn off the heat and stir in the pierced cherry tomatoes and let the residual heat of the curry gently cook the tomatoes for a few minutes before serving.

8. Sprinkle with fried shallots, if desired. Serve with jasmine rice.