I am constantly searching for interesting go-to Friday night dinners. You know, something quick and easy to put together, but yet more titillating than what we have been eating for the rest of the week. Here is an amazing recipe that is quickly becoming one of our Friday night staples. This is one of our favourite dishes to order in our local Thai restaurant, but I have found that it is even better when made at home! You could make it with beef or chicken. Add your favourite sautéed greens; serve over basmati rice, and you have an extraordinarily complex, uber-flavourful meal that you would be proud to share with friends! I found the recipe in Donna Hay Magazine, Issue #86, and have been tweaking it here and there.
I will be sharing this recipe with everyone over at Angie’s Fiesta Friday this week.
Chicken and Cashew Mussamam Curry
2 tablespoons olive oil
1 medium onion, finely sliced
8 boneless, skinless chicken thighs, cut into bite sized pieces
sea salt and cracked pepper
½ cup store-bought massaman curry paste
250 g baby potatoes, thinly sliced
1-400 ml can coconut milk
1 tablespoon fresh lime juice
1 tablespoon fish sauce
1 cup cilantro leaves
½ cup roasted, salted cashews, coarsely chopped
1 red thai chili, finely sliced
steamed rice to serve
Heat 1 tablespoon of the olive oil in a large frying pan and sauté the onions with a bit of salt until the onions are translucent.
Sprinkle the chicken pieces with salt and pepper. Add the second tablespoon of olive oil to the frying pan and then add the chicken pieces to the pan. Cook until the chicken is golden brown.
Add the curry paste, potatoes, and coconut milk and simmer, covered until the potatoes are tender and the chicken is cooked through, about 10 minutes.
Remove the lid and stir in the lime juice and fish sauce. Cook for an additional 5 minutes until the sauce is slighty reduced and thickened.
Serve with the rice. Top the cilantro, cashews and chilies.
Add one cup of frozen green peas 5 minutes after you add the potatoes.
Serve over sautéed baby bok choi and garlic.
Serve over coconut rice.