Massaman Curry

Ingredients:
  • 2 lb. diced chicken breast
  • 1 can (13.5oz.) coconut milk
  • 1 can (13.5oz.) light coconut milk
  • 1 lb. waxy, low-starch potatoes, cut into 2-inch chunks
  • 2 medium onions, quartered
  • 4 medium carrots, cut into rounds
  • 1 can pineapple chunks
  • 3 oz. Massaman curry paste
  • 1-1/2 Tbs. prepared tamarind paste
  • Fish sauce to taste
  • 3 Tbs. brown sugar
  • 1/3 C dry-roasted peanuts, optional
Instructions:

Scoop out about 3/4 of the top, creamy part of the coconut milk and put in a large, heavy-bottomed pot along with the curry paste. Fry the paste in the coconut cream over medium-high heat until the mixture turns into a creamy paste, bubbles up, and the coconut starts to turn oily.

Date Added:June 04, 2014
Classification:Poultry Main Dishes
Source:Unknown
Meal:Dinner
Course:Main Course
Preparation:

Stovetop

Notes:

2014