A deliciously balanced blend of Thai flavours.
Chicken Breast (or thighs), Valcom Massaman Curry Paste, Squid Brand Fish Sauce, Canola Oil, Palm Sugar, TCC Coconut Milk, Tamarind Paste, Baby Potatoes, White Onion, Unsalted Peanuts, Jasmine Rice.
1. Stir Fry 1/2 jar of the Massaman Curry Paste with 2 tbsp oil over low heat until fragrant, 2. Add 1/2 of the coconut milk and stir fry for about 5 minutes until the sauce thickens, 3. Add 400g of diced chicken and stir fry over a high heat for 2 minutes. Add remaining coconut milk, 2 tbsp fish sauce, 1 tbsp tamarind paste and 1 palm sugar disc and bring to the boil, 4. Add 1 onion cubed and 2 cups of pre-cooked baby potato. Return to the boil and cook until both meat and potato soften, 5. Add 1/2 cup of unsalted peanuts at the end before removing heat. Serve with Jasmine Rice.
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