Lovely and tasty “Cheat’s” version as a short-cut to create at home that could fool any of your family and guests.
This would definitely be a winning dish that could convert almost all curry fans among you ……
INGREDIENTS
2 – 3 chicken breasts (chopped into chunky bite size pieces)
Tablespoon tamarind paste
Tablespoon olive oil
1 – 2 tablespoon massaman curry paste (easier than making your own paste!)
Thumb sized fresh ginger (peeled, finely sliced or grated)
Medium onion (chopped finely)
Medium green Pepper (chopped into bite size pieces)
Large potato (chopped into chunks)
250 gr. can of coconut milk
Tablespoon fish sauce
Tablespoon peanut butter
Sprinkle salt & black pepper (to season)
1 – 2 tablespoon brown sugar
Handful unsalted cashew or peanuts (better toasted before for added crunch & flavour)
Your “Starter Chopping Board”
Fry the chopped onion in a wok or shallow pan with the ginger, tamarind paste. Fry until onions are translucent and the paste has melted until smooth.
Add The massaman curry paste and peanut butter. Fry until well mixed, then add the coconut milk.
Keep stirring until the mixture is nicely smooth.
Add the chopped potato to the mix and leave to simmer for 15 -20 minutes until the sauce starts to thicken.
Add the chopped chicken and fish oil to the mix, Stir well and let it simmer for another 10 – 15 minutes.
Stir in the chopped green pepper and allow to simmer for a few minutes, while the pepper is cooking.
Stir well. Add salt and pepper seasoning, brown sugar and handful of nuts. Let the mix simmer for another couple of minutes, until you are ready to serve.
Serve with white rice (nasi), steamed chinese brocholli, halved boiled egg and garnish with poppadum, chopped chilli and fresh coriander. Don’t forget your mango chutney, onion relish or chilli chutney – or all three on the side. Hope you enjoy ….
FOR MORE RECIPES please click below:
Starters, Soups & Side Dishes
Meat & Chicken Dishes
Seafood, Rice, Noodle & Vegetable Dishes
Desserts & Treats
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