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Be inspired every day with Living North
Sanguan Parr
Recipes
April 2018
Reading time 5

A popular but classic recipe from the southern region of Thailand, this curry is simple to make but guaranteed to impress

It's the perfect dish for Thai New Year celebrations.
Ingredients
  • 2 Chicken breasts
  • 600ml Coconut Milk
  • 2 tbsp Roasted Peanuts
  • 5 Small Onions; sliced
  • 4 Medium Potatoes; cubed
  • 3 tbsp Massaman Curry Paste
  • 2 tbsp Fish Sauce
  • 3 tbsp Palm Sugar
  • 3 tbsp Tamarind Juice
  • 3 Bay Leaves
  • 1 piece Roasted Cinnamon; 1cm long
  • 5 Roasted Cardamom Pods
  • 1 tbsp Vegetable Oil
Method
  1. Cut the chicken into chunks, around 2 inches in length. 
  2. In a wok, heat the vegetable oil, curry paste and 200ml of coconut milk. Keep stirring over a low heat until fragrant.
  3. Add the chicken to the wok, turning frequently so all the meat is covered in sauce. 
  4. Pour in the remaining 400ml of coconut milk and simmer gently for 5 minutes. 
  5. Add the cubed potatoes, roasted peanuts, onions, fish sauce, palm sugar, tamarind juice, bay leaves, cardamom and cinnamon. Keep over a low heat to simmer until all the ingredients are tender. 
  6. Remove from the heat and serve with steamed white rice.

Recipe by Sanguan Parr, Head Chef at Nipa Thai

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