Thai curry with coconut milk

Thai curry with coconut milk

INGREDIENTS:
2-3 tablespoons peanut butter
2 onions
1-2 chili peppers
500 g chicken breast
2 tablespoons soy sauce
2 tablespoons brown sugar
2 tablespoons fish sauce
the juice of 1 lime
2 potatoes
2 tomatoes
250 g coconut milk
250 ml chicken broth
3-4 lime leaves
2 tablespoons sesame oil
30 g peanuts
fresh coriander

For the massaman paste:
1 teaspoon cardamom
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon ground cloves
½ teaspoon nutmeg
1 teaspoon white pepper
½ teaspoon cinnamon
1-2 teaspoons hot paprika
2 tablespoons sesame oil
5 garlic cloves
the zest of 1 lime
2 sprigs lemongrass
1 tablespoon shrimp paste
2 tablespoons fish sauce
2 tablespoons sugar
2 tablespoons water
1-2 cm galangal (a plant of the ginger family)

PREPARATION:
Massaman paste
Heat the spices (cardamom, cumin, coriander, cloves and nutmeg) in a dry pan to release their aromas. Then add them to the rest of the ingredients and blend.

Cut the chicken meat into pieces. Chop the onion and the chili pepper into small pieces, peel the tomatoes and the potatoes and cut them into cubes.
Sauté the onion and the chili peppers in a saucepan or a deep pan until the onion becomes soft. Add the chicken, potatoes, lime juice, fish sauce, sugar, lime leaves, salt and black pepper. Cook until the chicken meat pieces change their color. Then add the tomatoes and cook until the liquid of the tomatoes evaporates. Add the massaman paste, coconut milk, baked and crushed peanuts and the chicken broth. Season with black pepper and salt if needed. Lower the heat, put a lid on it and cook for 20-30 minutes until the sauce thickens.
Serve the dish with boiled rice and sprinkled with fresh coriander. Click HERE for the rice recipe.

Thai curry with coconut milk

Thai curry with coconut milk