Thai curry with Massaman

Ingredients for 2 servings:

• 200 g chicken breast fillet(s)
• 1 tsp, heaped cornstarch
• 4 tbsp peanut oil
• 40 g cashew nuts
• 1 garlic clove(s)
• 1 tbsp, heaped curry paste (Massaman)
• 2 onions
• 400 ml coconut milk
• 250 ml chicken broth
• 2 small potatoes, waxy
• 1 tsp, leveled tamarind paste
• 1 tsp, leveled palm sugar
• 3 tbsp fish sauce
• e.g. chili flakes
• 2 slice(s) pineapple, fresh
• 2 spring onions

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

with fresh pineapple and cashew nuts

Wash the chicken breast fillet and pat dry, cut into strips, and place on a plate. Do not season. Dust with cornstarch and gently knead it into the meat to coat the meat. Peel, wash, and quarter the potatoes. Peel and quarter the onions. Peel and finely dice the garlic clove. Roast the cashew nuts in a little oil and pour onto a paper towel. In the same pan with 1 tablespoon of peanut oil, fry the meat until crispy and place on a paper towel. Wash the spring onions and cut only the green parts into 1 cm wide rings, reserving the rest for another dish. Peel the fresh pineapple and cut two slices into small pieces. Add the cashew nuts, meat, spring onions, and pineapple chunks to the sauce at the end. Add 2 tablespoons of oil to the pan and lightly fry the garlic over medium heat. Add the curry paste and fry briefly. Add the onions and fry. Deglaze the mixture with the coconut milk and chicken stock. Add the potatoes, tamarind paste, palm sugar, and fish sauce and simmer over medium heat until the potatoes are tender and the sauce reaches the desired consistency. Add a little more stock, if necessary. Now add the meat, pineapple chunks, cashew nuts, and spring onions and simmer gently for another 2 minutes. Season the curry to taste and add chili flakes for extra spice. Serve with Thai fragrant rice and Singha beer. Don’t worry about the fish sauce; it acts as a salt substitute, and the dish doesn’t taste fishy at all!