Ingredients
1 kg chicken thigh or hip
200 g potatoes cut in 1 ½ inches
200 g carrot cut in the same size
100 g quartered onions
100 g pineapple cut in bite size
200 g massamun curry paste
50 g roasted cashew nut
2 c. coconut cream
3 c. coconut milk
Seasonings
2 tbs. palm sugar
3 tbs. fish sauce
4-5 tbs. concentrated tamarind juice
1. Pour the coconut
milk into a pot and place over low heat. Add the chicken from the start. Stir
frequently to prevent the coconut milk from separating and lumping. Cook for 1
hour until the beef is tender.
2. Scope out the coconut milk not the water into the wok, place the wok over medium heat and add the massamun curry paste. Stir well and continue to simmer until afoat on top. Season with palm sugar and fish sauce.
3.
Transfer to the
coconut milk and chicken pot and continue to simmer for another 10-15
minutes.
4.
Add potatoes and
carrot and allow them to cook before adding pineapple and quartered onions,
continue to simmer until the pineapple and onion are cook and season once more.
Add cashew nut before turning off the heat.
5.
Divide among individual bowls and
serve.
