Thai Chicken Mussuman Curry

Can use beef instead

• Ready In: 1 hr
• Serves: 4

Ingredients

• 2  tablespoons  musumman curry paste
• 1  small onion, sliced into 2cm pieces
• 1  kg chicken breast, cut to 2cm strips
• 2 (400 ml) cans coconut milk
• 1  large potato, peeled and cut to 2cm cubes
• 1  large carrot, peeled and sliced
• 1  teaspoon fish sauce
• 1⁄2 limes, juice of or 1⁄2  lemon, juice of
• 1⁄4 cup roasted peanuts (or (2 tbsp crunch peanut butter)
• 3 -4  kaffir lime leaves (can use dried) (optional)

Directions

1. With a small amount of cooking oil, fry the onion and curry paste until brown.
2. Add chicken pieces and stir fry until slightly browned.
3. Pour in both cans of coconut milk. Add potato and carrot pieces. Bring to gentle boil and turn down heat. Simmer for 15 minutes or until potato is soft.
4. Add peanuts and simmer for another 5 minutes.
5. Add lime juice and kaffir leaves. Serve with steamed rice.