I usually make this the day before. I never add the spices because I just assume that curry paste contains the essential spices. But I'm sure they'd be good. Adapted from Katie Christensen
3 T (1/2 small can) masaman curry paste
1 15-oz can coconut milk
1 lb chicken breast (or 1.5 lbs) cut into 1 inch cubes (or smaller)
1 large onion cut into 1 inch cubes
2 large potatoes, russet or sweet, cut into 1 inch cubes
3 T sugar (or less)
2 t salt
Optional: 1 cinnamon stick, 1 T tamarind, 2 pinches cardamon, 2 bay leaves
Heat milk and paste over medium heat, stirring occasionally. When you see red oil bubbling (after about 5 min) add meat, sugar, salt, spices, and stir. Add 1.5 cups water or enough to cover meat. Stew for 30 minutes or until meat is tender. Add veggies and simmer for 20 minutes. Serve over white or brown rice.
3 T (1/2 small can) masaman curry paste
1 15-oz can coconut milk
1 lb chicken breast (or 1.5 lbs) cut into 1 inch cubes (or smaller)
1 large onion cut into 1 inch cubes
2 large potatoes, russet or sweet, cut into 1 inch cubes
3 T sugar (or less)
2 t salt
Optional: 1 cinnamon stick, 1 T tamarind, 2 pinches cardamon, 2 bay leaves
Heat milk and paste over medium heat, stirring occasionally. When you see red oil bubbling (after about 5 min) add meat, sugar, salt, spices, and stir. Add 1.5 cups water or enough to cover meat. Stew for 30 minutes or until meat is tender. Add veggies and simmer for 20 minutes. Serve over white or brown rice.
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