Wednesday, March 31, 2010

Thai Chicken Curry

1 Can whole coconut milk
2 TB red curry paste
3 TBS finely ground peanuts
1 tsp salt
1 TBS coconut sugar or other organic sugar
1 lb chicken cut in thin slices
1 medium potatoe, cut and diced
2 TBS chopped peanuts
8-10 baby pearl onions, peeled, chopped, and boiled
1 jalapeno, seeded and chopped
2 tsp tamarind paste

Sautee coconut milk, curry paste, peanuts and salt for 3 minutes. Add remaining ingredients and simmer for 10 minutes

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