Last night I made another curry from The Curry Book by Nancie McDermott. It was pretty good, and the kiddos even ate it, but I think -s and I were looking for a bolder flavor. This may be a dish that’s just better at a Thai restaurant. Sometimes, especially with Thai food, it’s really difficult to recreate the taste you are expecting from a dish. Maybe it’s because I used light coconut milk or maybe Thai restaurants us a secret ingredient….
I halved the below recipe, and I also added eggplant to the original recipe.
- 2 cans (14 oz each) unsweetened coconut milk, divided
- 3 TBSP mussamun curry paste
- 2 lbs, chicken cut into bite sizes
- 1 large potato, peeled and cut into bite sizes
- 1 medium onion, halved and sliced into thick wedges
- 1 eggplant, peeled and cut into bite sizes
- 1/2 c. dry roasted peanuts
- 6 cinnamon sticks
- 3 TBSP fish sauce
- 3 TBSP brown sugar
- 3 TBSP tamarind liquid
- 1/4 tsp salt
- 2 TBSP fresh squeezed juice
- Hot rice
- Open a can of coconut milk and stir. Add 1/2 c. of the coconut milk to a deep nonstick skillet. Bring to a boil over medium-high heat; then add the curry paste and cook for 1 minute, stirring to combine the paste into the milk.
- Add the chicken and cook 2 minutes, until chicken begins to change color. Add the potato, onion, eggplant, peanuts and cinnamon sticks and toss with the chicken. Add the remaining coconut milk, fish sauce, sugar, tamarind liquid and salt and bring to a boil.
- Reduce the heat to maintain a simmer and cook covered for 15 to 20 minutes, until the potato is tender and chicken is cooked through. Add 2 TBSP lime juice and stir well. Taste and add more lime juice if you like. Remove from heat and let stand for 10 minutes. Serve over rice.
Thai Mussamun Curry with Chicken, Potatoes and Peanuts: