Massaman Curry

Monique Tidd has children who eat fun dishes...not just Kraft macaroni and cheese or bean and cheese burritoes.  When I asked her to share a family favorite with our Creative cooking class, she said "curry!"  I'm impressed and absolutely loved her Massaman Curry dish.  It is made in less than 1/2 hour after you've cooked and diced your potatoes.  Get your rice cooking first as well.

Massaman Curry

1 small chicken breast, sliced thin
3 T. massaman curry paste, Mae Ploy brand
1 can coconut milk (19 oz.) Mae Ploy brand
3 to 4 small white potatoes, cooked and cubed
1 green sweet pepper, diced
1 onion, diced
8 oz. snap peas
1/4 cup crushed peanuts
1/4 c. ground peanuts (roasted)
1 tsp. tamarind extract (optional)
1 T. sugar
1 T. vegetable oil

1.  Steam onion, pepper and snap peas to desired tenderness.  Set aside in bowl.
2.  saute the massaman curry paste with oil over medium heat until fragrant.  Add 1/2 can of coconut milk and stir.
3.  add the chicken, continue cooking until the chicken is almost done.
4.  Add the remaiaing coconut milk, sugar, tamarind sauce, and potatoes.  Bring to a boil.
5.  Add peanut.  stir and remove from the heat.  Pour into bowl over veggies.
6.  serve over white rice. (Monique used basmati or Jasmine)