INGREDIENTS NEEDED 4-6 portions

300 gram chicken breast sliced to bite size cubes

4 cups coconut cream

3 table spoons frying oil

1 cup water/chicken stock

3 cups potato/sweet potato/ Chestnut Pumpkin sliced to bite size cubes

2 onions sliced to quarters

1 tomato sliced to quarters

1 table spoon sugar

1 table spoon tamarind sauce

1-2  table spoons fish sauce (according to saltiness)

1-2 table spoon lemon juice

5 table spoons roasted peanuts sliced in two

3 table spoons massaman curry past

 

 

Instructions:

Heat the oil in thw wok, add the curry past, stir well to “open” the past about 1 minute.

Add ½ cup coconut cream and stir well until you get an even texture.

Add the chicken and fry for anoher 2-3 minutes.

Add the remaining coconut cream and water for another 2 minutes.

Add the on anions and vegetables for an additional 7-10 minutes (until ready but not to soft)

Add the sugar, fish sauce , tamarind sauce and lemon for another 1.5 minutes , stir and close the flame.

Before serving, add the peanuts and mix.

Serve with white rice (it is possible to decorate with coriander   leaves or green omion)

 

In order to prepare a vegetarian/vegan dish the chicken can be substituted with bite size tofu cubes, the fish sauce with salt or soya sauce