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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 5 |
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I spent several meals researching this fantastic recipe. This of course is my own. I always try to use quality ingredients. Organic when possible. I almost always invest a great deal of time and love in my recipes. This one is made with lots! Ingredients:
1 tablespoon madras curry powder |
2 teaspoons cayenne pepper |
1/2 onion, cut into slices |
1 tablespoon extra virgin olive oil |
1 tablespoon butter |
12 ounces coconut milk |
3 cups chicken stock |
1/4 cup peanut butter |
1/2 teaspoon salt |
1/2 lb boneless chicken, cubed |
1 lb potato, baked |
16 ounces whole tomatoes |
1/2 cup cilantro, chopped |
Directions:
1. Heat butter and oil in saute pan.
2. When hot add slivered onions and sauté to near opaque.
3. Add Cayenne and Madras Curry Powder. Saute for five minutes.
4. Add Chicken stock and all ingredients except potatoes and chicken.
5. Cook on Medium for 20 minutes stirring often.
6. Add chicken and potatoes cook to warm. Thai curry is more like a soup. I like to serve this over plain white rice.
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