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1-14 oz can coconut milk
1 pound boneless chicken breast sliced very thin
2-2 1/2 T masaman curry paste (Mae Poy available at Asian Markets is the one I use)
1 onion, cut into small strips
1-2 cloves garlic
1/2 tsp basil
1/2 tsp salt
1/2 tsp black pepper
2 cups potatoes, peeled and cut into 1X1” cubes
1/2 cup cashews
1 tsp lime juice
3 T vege or peanut oil
1-2 T sugar
2-3 green onion (don’t usually use, but you can if you like)
1 tsp Asian red pepper if desired (this is really spicy!)
Heat oil in large saucepan or wok. Add the chicken and cook until brown on the outside. Add onions, garlic, and dry spices and cook until tender. Mix in masuman paste. Add can of coconut milk; mix well and bring to a boil. Add potatoes and remaining ingredients (NOTE: you can cook the potatoes separately or in with the masaman. If you cook them with the masaman add 1/2 cup water). Add sugar, or lime juice as needed. Remove from heat and add cashews. Serve over rice or noodles. I usually double this for 6 people. You can also add coconut milk if you get it too spicy.
Shared by Kyle Tippetts and Mark Hardy
