Thai Massaman Chicken Adapted from All Recipes Ingredients: 2 tablespoons vegetable oil 3 tablespoons curry paste 1 (3/4 inch thick) slice ginger, minced 1 1/4 pounds skinless, boneless chicken breast meat – cubed 3 tablespoons fish sauce 3 tablespoons tamarind paste* 1/3 cup peanut butter 1 cup cashews 1 (13.5 ounce) can coconut milk 3 tablespoons fresh lime juice 3 tablespoons brown sugar Directions: Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes. Stir in brown sugar, fish sauce, tamarind paste, peanut butter and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cashews and cook for an additional 5 minutes before serving. Serving suggestions - serve with white rice and sliced avocado. *If you have trouble finding tamarind paste, you can substitute with 1/4 cup fresh orange juice and 2 tsp of lime juice.
Posted on: Sat, 29 Mar 2014 13:12:29 +0000
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