I love Thai food and I enjoy the challenge of trying to duplicate a dish I enjoy at a restaurant. Awhile back I had Masaman Chicken Curry at a wonderful Thai restaurant. I've had a bit of a craving and decided to try to duplicate it. I searched recipes online and couldn't find one that had the same ingredients, so I improvised and this is what I came up with yesterday. It was fantastic! The broth wasn't quite as thick as the restaurant, but since we ate it over brown rice instead of just as a soup, it was fine. The flavors were all there and it was delicious. I can't wait for lunch today when I'll be eating leftovers. The picture is without the cashews. Sorry.3 tbsp. red curry paste
2 cans (approx 13 oz.) coconut milk
3 tbsp. fish sauce
1/4 tsp. salt
2 cups water
1/2 tsp. coriandor
1 onion finely chopped
4 cups cut up potatoes
2 cups sliced carrots
3 cups chicken cut in bite-size pieces
1/2 cup cashews
Stir together curry paste, coconut milk, fish sauce, salt and water. Bring to a boil and then immediately turn down to simmer. Add the rest of the ingredients and let it simmer on low for three or four hours. This lets the flavors meld. Add cashews during the last hour or so. (I forgot so my cashews weren't slightly softened like they usually are. They'll be better today.)
I served this over brown rice. เพลิดเพลิน
:.