August 1, 2011
My most favorite Thai dish is Massaman Curry… it is so good you want to lick your bowl afterwards! However when I tried to replicate the Thai take-out magic at home, most recipes I found called for lots of exotic ingredients that I had trouble finding or working with. So this is the version I came up with that still tastes delicious and is quick and easy to throw together for dinner.
- 1 bottle (11 oz) Thai Yellow Curry Sauce from Trader Joe’s
- 1 can (14 oz) coconut milk
- 2 chicken breasts, cut into thin pieces (uncooked)
- 1 onion, coarsely chopped
- 2-3 potatoes, peeled and diced into small cubes
- 2-3 carrots, peeled and sliced thin
- 1/2 cup cashews or peanuts
In a large skillet, heat some oil and saute the onions until soft. Add in the potatoes and carrots and cover to steam until slightly tender. Stir in the Yellow Curry Sauce and then the chicken pieces. Cover and simmer until the chicken is cooked through. Stir in the coconut milk and simmer for at least another 15-20 minutes. Add the cashews and serve over rice.
I served this recently at a church pot luck… just omit the potatoes and serve over gluten free penne pasta. A big hit with both kids and adults! This dish is the kind that tastes better the next day, allowing time for the flavors to mingle. So it works well to make the sauce a day ahead and then reheat in a sauce pan or crock pot. I also want to try adding in a little something sweet next time too, like mangoes or pineapple.