ian wrote:
>
> Hi -
>
> This is a Massuman recipe by Kasma Loha-unchit. It comes from her site,
> though it appears not to be available there at the moment, though other
> ones are (seehttp://www.thaifoodandtravel.com/recipe.html). This recipe
> is quite complete, and works well. I have modified it a little, my notes
> say, though I can't remember how (probably just numbering the steps).
>
> Easy Massaman Curry with Chicken
> (Gkaeng Massaman Gkai)
>
> by Kasma Lohi-unchit (http://www.thaifoodandtravel.com)
> [Modified slightly]
>
> 1*2 Cups coconut milk (One 12-oz can is OK)
> 3 Tbs. Massaman curry paste
> 2 Tbs. Fish sauce (näm bplah), or to taste
> 1 Tbs. Palm or coconut sugar, or to taste
> 1*2 tsp. Tamarind water (about one 1/2-inch chunk of wet tamarind
> dissolved in 1*2 Tbs. water, pulp removed)
> 1 lb. Boneless chicken breast or thigh meat, cut into bite-size chunks
> 1/2 Lb. Mushrooms
> 8*10 Baby pearl onions, or about half a dozen small boiling onions,
> skin removed, or 4 or 5 diced scallions
> 2*3 Tbs. Unsalted roasted peanuts, ground finely
> 2 Tbs. Whole raw peanuts
> 8 oz. Can of Pineapple, diced (juice <may> be used as a sweetener too)
> Slivered fresh hot peppers as desired (can be omitted, too)
>

Based on your ingredients, I would say (almost without a doubt) that
your modifications are the addition of mushrooms and pineapple. Those
are not common additions to massaman (I'm not making judgment on them).