1. Cook 50g brown rice according to package instructions. 2. Heat 5ml coconut oil in a large pot over medium heat. 3. Add 2g cinnamon stick, 2g cardamom pods, and 1g star anise. Cook for 30 seconds until fragrant. 4. Add 50g diced onion and cook until softened, about 3-4 minutes. 5. Add 3g minced garlic and cook for 30 seconds until fragrant. 6. Add 15g massaman curry paste and cook for 1 minute. 7. Add 100g cubed chicken breast and cook until browned on all sides, about 5 minutes. 8. Add 120ml light coconut milk and bring to a simmer. 9. Add 150g cubed sweet potato, 5ml fish sauce, 5g tamarind paste, and 5g palm sugar. 10. Cover and simmer for 15-20 minutes, until sweet potato is tender. 11. Stir in 5ml lime juice, 1g salt, and 10g chopped peanuts. 12. Serve over brown rice, garnished with 5g chopped cilantro and remaining 5g chopped peanuts.