Thai Curries
photo by dhoag3423
- Ready In:
- 40mins
- Ingredients:
- 14
- Yields:
-
4-6 cups
- Serves:
- 4
ingredients
- 1 (13 1/2 ounce) can coconut milk (approximately 1 1/2 cups)
- 6 1 1/2 lbs boneless chicken breasts (cut into 1 1/2 to 2-inch cubes) or 1 1/2 lbs beef (cut into 1 1/2 to 2-inch cubes)
- 2 tablespoons massaman curry paste
- 1 tablespoon peanut butter
- 2 cinnamon sticks
- 4 -5 small red potatoes or 4 -5 small new potatoes, cut into fourths
- 2 small onions, cut into fourths
- 1⁄2 cup roasted unsalted peanuts
- 2 tablespoons fish sauce
- 1 1⁄2 teaspoons lime juice or 1 1/2 teaspoons tamarind juice
- 1⁄4 cup peanut oil or 1/4 cup vegetable oil
- 1 tablespoon palm sugar or 1 tablespoon brown sugar, if you don't have palm
- 3 -4 tablespoons fried sliced shallots
- 2 thai bird's eye chilies, minced (optional)
directions
- Heat oil in a large sauté pan or wok. Add the chicken or beef and cook until brown on the outside. Remove from heat and place on paper towel.
- Open can of coconut milk without shaking it. Put curry paste, onion, and chilies if using in the wok on medium heat, and add the thick cream from the top 1/3 of the coconut can. Let milk, onion, chilies and paste simmer until the paste releases its oil and the oil appears on top of the coconut milk.
- Add meat and bring to a boil adding the remaining coconut milk. Then lower heat, add cinnamon sticks, cover, and let simmer until the meat is tender.
- Add fish sauce, sugar, onions, potatoes, peanut butter, and limejuice.
- Cover and cook on low heat for 15 to 20 minutes. Add peanuts.
- Taste/add additional, fish sauce, sugar, or limejuice as needed. Remove from heat and sprinkle with fried sliced shallots. Serve with or over Jasmine Rice.
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