MASSAMAN CHICKEN CURRY PASTE ENJOY DAN:

              MASSAMAN CHICKEN CURRY PASTE by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoons olive oil

3 tablespoon curry paste

1 thumb-size fresh ginger, minced

2 garlic cloves, minced

1 onion, diced

1 pound skinless, boneless chicken breasts, cubed

3 tablespoon brown sugar

2 tablespoons fish sauce

3 tablespoons tamarind concentrate

1/3-cup peanut butter

2 potatoes, peeled and cubed

1 teaspoon EACH ground coriander, cumin seeds, fennel seeds and tarmac powder

1 (19 Oz) can Mae Ploy coconut milk

3 tablespoons lime juice

DIRECTIONS:

1.    In a dry fry pan toast the seeds until they start to pop.

2.   Remove from heat and let cool.

3.   In a spice grinder grind the seed add the powders and pulse until mixed.

4.   Heat oil in a skillet over medium-heat when sizzling.

5.   Add stir in curry paste and let cook until fragrant, 30 seconds.

6.   Add ginger, garlic, onion, cubed chicken breast and sauté 4 minutes.

7.   Stir in brown sugar, fish sauce, tamarind, peanut butter, potatoes coconut milk, and pulsed spices.

8.   Bring to boil; reduce heat, cover and simmer for about 20 minutes.

9.   Add the lime juice and cook another 5 minutes.

10.                                Serve with rice:

ENJOY DAN:                                                                     BON-APPETITE!!