| Ingredients: 33/100 Cup(s) thickly sliced chicken breast 1 sml, peeled boiled cubed* potato 1/2 Cup(s) coconut milk, thick 1/2 Cup(s) coconut milk, thin 1 Tablespoon(s) neutral cooking oil 2 Tablespoon(s) massaman curry paste 1 1/2 Tablespoon(s) fish sauce 1 1/2 Tablespoon(s) tamarind juice 1 1/2 Tablespoon(s) palm sugar |
Directions:
*including sweet potato, taro root, pumpkin 1. Combine all sauces and set aside. 2. Heat oil in saucepan over low and add curry paste, frying 1 minute. 3. Add chicken and continue to stir until outside of chicken turns white. 4. Add thick coconut milk and cook 2 mins. 5. Add potato, stir to combine, then add thin coconut milk. Stir 3 mins. 6. Add sauce mixture and simmer one more min. 7. Remove and serve. |