Now that I've made my pretty brown batch of Massaman curry paste, what do I with it? Here's an idea: let's make a curry out of it!
1 recipe Massaman Curry Paste
12 oz chicken breast meat, chopped
1 Tbl peanut oil
1 lg onion, diced
3 med. carrots, sliced
1 cup coconut milk.
2 sticks cinnamon
1/2 cup peanuts, roughly chopped
(optional) 3 Tbl fish sauce
1. Heat oil in a wok or large pan. Add chicken & onion, saute until chicken is about to brown.
2. Add carrots, saute 2 minutes.
3. Add paste, saute 1 minute.
4. Add coconut milk, cinnamon sticks, peanuts, fish sauce. Simmer 5 mins, until chicken is cooked and flavors are mingled.
Makes: 6 servings.
(a) You can do more simmering time and less sauteing time if you wish for further flavor mixing. As written, the chicken stays tender and the carrots crisp-tender, but the flavors still have time to mingle.
(b) For a veggie version, replace the chicken with cauliflower and/or tofu, and add in step 2.
WW info: 12pts chicken + 8 pts peanuts + 10 pts cocomilk / 6 servings = 5 pts/serving.Posted by patrick on May 26, 2004 | TrackBack