Thursday, July 15, 2010

Massamun Curry

Peel and cut up potatoes into big chunks. Cut up chicken and onion into the same size. Heat coconut milk and masaman curry paste in a pot over medium to low heat and stir. Break up the paste and mix well with coconut milk. Stir constantly to keep the mixture from sticking. When you see the red oil bubbling up (about 5 minutes), add the meat and stir to cover the meat with curry. Add half a cup of water or enough cover all the meat. Add the rest of the ingredients, except for potatoes, onion and cashew. Stew for 1/2 hour or until chicken socks up all the flavor. Add potatoes, onion and cashews. Let simmer for 20 minutes more. The liquid should be reduced and you should be able to see some chunks. But, if the liquid is very low, add more water.
I usually serve with my favorite; rice on the side! Massamun Curry

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