About this recipe:This Thai curry, flavoured with tamarind and coconut milk, is ready in under an hour. Serve over plain white rice.
2 tablespoons vegetable oil
3 tablespoons curry paste
1 (2cm) slice root ginger, minced
500g skinless, boneless chicken breast - cubed
3 tablespoons dark brown sugar
3 tablespoons fish sauce
3 tablespoons tamarind paste
5 tablespoons peanut butter
3 cups peeled, cubed potatoes
1 (400g) tin coconut milk
3 tablespoons fresh lime juice
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:35min › Ready in:55min
Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes and coconut milk. Bring to the boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the centre, about 20 minutes. Add the lime juice and cook for an additional 5 minutes before serving.
I am sure that this would taste fairly good, though it would be much better if one used real peanuts instead of peanut butter. However, I doubt it will taste much like a massaman curry, unless one specifically uses massaman curry paste (preferably homemade)! It might not even taste 'Thai'. I am also puzzled by the use of lime juice: the tamarind paste supplies the requisite sourness. - 16 Oct 2010