1. Cut the chicken into 1 inch size

2. Peel the potato and cut it into a 1 ½ cm cube set aside

3. Add the oil in the pan, add the chili paste, pepper, and curry powder stir until nice smell

4. Add the chicken into the pan, if it is too dried add the ½ cup of coconut milk, cook until the out surface of the chicken is cooked

5. Add the other remaining coconut milk, turn to low heat and simmer the chicken and the potato until they are cooked

6. Season with tamarind juice, fish sauce, and palm sugar, and test

7. Add the egg, tomato (cut into half), and sweet chili (cut into a stick and seedless). Simmer for another 3 minute and serve.