I got adventurous and made this for Sunday dinner...

It turned out surprisingly very well.

I loved it!

(I found this picture online...the food was so yummy, and I was so hungry, I completely forgot to photograph....but this is very close to what it looked like!)


1 can Masaman curry paste (this is the one ingrendient I could not find at my local grocery store...they did however have tika masala curry paste, and I substituted it!)
3 Tbs. vegetable oil
1 can coconut milk
1/2 tsp. ginger (I used fresh ginger root, and grated it with my nutmeg grater - you can sub powdered if you want)
2 Tbsp. chopped cilantro
2 Tbsp. brown sugar (packed)
2 Tbsp. fish sauce
1 Tbsp. lime juice
1 Tbsp. Worcestershire sauce
1/2 onion, sliced thin
1 chicken breast sliced VERY thin (this works best if you partially freeze it first, then slice)
2-3 medium potatoes, peeled, cubed
1-2 Tbsp (heaping) peanut butter (crunchy or creamy.. doesn't matter)
1/2 c. peanuts

Jasmine rice, cooked

Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste; cook and stir for about 2-3 minutes (make sure your fan is blowing.. or your house is going to smell!). Add 1 can coconut milk and stir until well blended. Add ginger, cilantro, sugar, fish sauce, lime juice, and Worcestershire, bring to a boil. Add onion and chicken then reduce to a simmer. When chicken is white and cooked through (about 5 min or so) add remaining ingredients (except for the rice) and stir until everything is well mixed. Cover and simmer for about 15 minutes--until potatoes aren't crunchy in the middle. Serve hot over Jasmine rice.

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