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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Masaman Curry Recipe

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This recipe for Masaman Curry is from My Mom's recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 cups shallot cut in large chunks
1-2 TBS oil
3 TBS masaman curry paste or more if you like (available at Asian markets)
1-11/2 cans coconut milk
2 TBS palm sugar or light brown sugar
2 TBS tamarind juice (available at Asian markets)
2 pinches cinnamon
2 pinches cardamom
2 bay leaves
1/4 cup cashews
2 carrots - sliced
5 small new potatoes cut into bite sized pieces
1/2 pound chicken tenders sliced in 1/4" slices
Directions:
Directions:
Saute shallots in oil til slightly cooked. Add curry paste and saute until aromatic. Gradually add coconut milk and stir until smooth. Add palm sugar, taramind juice, cinnamon, cardamom, bay leaves, cashews, carrots and potatoes. Cook over medium heat until carrots and potatoes are tender. Thin with water if needed. Add sliced chicken and cook about five minutes over low heat until chicken is done. Serve over hot cooked jasmine rice. Taste great if made a day ahead. Be careful when reheating that you don't overcook the meat.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
When this is served everyone shows up!

 

 

 

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