Curry from Thailand. Red Curry "Masaman"

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Ethnicity
Middle Eastern  
Base Type
Poultry  
Course
Entree  
Preparation Time
30-60 Minutes  
Difficulty
Easy  
Serving Size
Refresh / Double it
Comments
From Kristi Sellers, given to her from a Miss'y friend from YWAM Thailand  
Source
 
Source Description
 
Last Modified
2009-11-21  
User
Joyce McGuire



Ingredients
                
1 cn
Curry Paste

2 cn
coconut milk

2 c
diced chicken breast

2 ea
Potato, baking

1 pn
garnish basil leaves

1 T
olive oil


Directions
Red curry paste is milk, Green is hot.  We used red and it was good.

Melt curry paste in olive oil.  Melt down well and then add coconut milk.  Add chicken and potatoes.  Simmer on medium low until cooked.

Squirt fish sauce over to taste (omit if desired).  Garnish with fresh basil.

Serve over rice.