This recipe is adapted from It Rains Fishes: Legends. Traditions and the Joys of Thai Cooking by Kasma Loha-Unchit. Tamarind paste is available in Asian markets. Use a brand of coconut milk that does not contain emulsifiers and will separate, so you can skim off the cream.This dish is excellent wits Cucumber Raita (page 244).
Spoon about 2/3 cup thick coconut cream from top of the can of coconut milk into a medium saucepan. Heat over medium-high heat. Reduce until bubbly and oils begin to separate, 3 to 5 minutes. Add the curry paste, mashing it to mix with the cream. Fry paste in cream for a few minutes, until it is aromatic. Add ground peanuts and some of remaining coconut milk, enough to make a smooth, thick
sauce. Season with fish sauce and coconut sugar.
Add chicken to sauce and cook over medium heat until the pieces change color
and are no longer pink and raw on the outside. At this point the chicken will start
to let out the juices inside. The mixture should appear wet, but if it is still dry and
there is not enough sauce, add more coconut milk. Add potatoes and whole peanuts, cover, and lower heat.
Simmer for about 10 minutes, stirring occasionally to check consistenicy. The
chicken should be in a rich sauce. If sauce is too thick, add more coconut milk. Stir in baby pearl onions and jalapenos. Cover and simmer another 5 to 10 minutes, or
until potatoes and onions are tender.
Taste the curry sauce. Sprinkle in more fish sauce and coconut sugar as needed
to adjust the flavors to your liking and stir in the tamarind. The curry should taste slightly sweet.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (198g)|
|Recipe Makes: 4|
|Calories from Fat: 135 (45%)|
|Amt Per Serving||% DV|
|Total Fat 15g||20 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 93mg||29 %|
|Sodium 105.6mg||4 %|
|Potassium 685.7mg||18 %|
|Total Carbohydrate 15.1g||4 %|
|Dietary Fiber 3.9g||15 %|
|Sugars, other 11.3g|
|Protein 28.2g||40 %|
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Calories per serving: 302
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