Masman Chicken Curry, a Thai dish is
another new dish that the girls suggested
for Girl's Camp. Pretty exotic camping fare!
This was my first venture with Thai food
(besides spring rolls and pad thai).
Since I had never had it, I had to test it out
before we served to to 24 at Girl's Camp.
My 17 year old son and my 20 year old daughter
walked in on the test dish and it was an
instant favorite. I was a little nervous about
serving this to girls between ages 12 and 18
but they all loved it too.
Hope you enjoy it.
You may have to find a specialty store
featuring Thai foods to get a few
of the ingredients, but it is worth
Masaman Chicken Curry Recipe
2 T. vegetable oil
3 T. masaman curry paste (Thai store)
3 T. red curry paste
2 - 19 oz. cans coconut milk (much better
if you don't use light)
1 3/4 C. water
6 T. soy sauce
7 T. sugar
4 T. tamarind liquid (Thai store)
1 lb. cubed, cooked chicken (or tofu)
1 C. cut up carrots
1 red bell pepper, chopped
2 C. red potatoes, cubed with skins on
1/2 C. cashews, chopped
Jasmine or brown rice to serve it over
In a large pan heat the oil and stir fry the
curry pastes for a couple of minutes to bring
out the flavor. Add the coconut milk and
heat for a couple of minutes to blend flavors.
Add the water and remaining ingredients
Simmer for 30-40 minutes or until potatoes
and carrots are soft. If desired you can add
a little cornstarch mixed in cold water at
the end to thicken up the sauce.
Serve over rice with the cashews.
You may stir the cashews in, but some people
don't like nuts, so we added them on top.
I had never had Masaman Curry before. It has a very
mild, complex flavor and everyone loved it, even
our youngest girls.
I will be posting this with