Thai Curries

Name: Thai Curries
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)

14 ingredients

6 steps

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

1

Heat oil in a large saute pan or wok. Add the chicken or beef and cook until brown on the outside. Remove from heat and place on paper towel.
2

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.
3

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.
4

Add fish sauce, sugar, onions, potatoes, peanut butter, and limejuice.
5

Cover and cook on low heat for 15 to 20 minutes. Add peanuts.
6

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.