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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a wonderful Thai curry dish. You can get Masaman curry paste at most Asian markets. Ingredients:
1 lb boneless skinless chicken breast, cut into 1-inch cubes |
3 medium potatoes, peeled and cut into 2-inch chunks |
1/2 cup cashews, toasted and chopped |
3 cups light coconut milk |
1 -2 tablespoon masaman curry paste |
2 tablespoons oil |
2 tablespoons sugar |
3 tablespoons soy sauce |
5 tablespoons tamarind juice |
cilantro (to garnish) |
avocado, chunks (to garnish) |
Directions:
1. Place a pot over medium high heat, add oil and curry paste.
2. Stir until the oil begins to separate out then add the coconut milk, chicken and potatoes.
3. Cook until chicken is done and potatoes are tender then add sugar, soy sauce, tamarind juice and toasted cashews.
4. Garnish with cilantro and avocado.
5. Serve with Nan bread and rice if desired.
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