Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: SERVES 3-4 (with rice)
- 1/2 to 1 pound chicken pieces OR chopped chicken breast/thigh
- 1-2 medium potatoes, cut into chunks
- 1 14 ounce (400 ml) can coconut milk (not lite)
- 1 small red pepper, thinly sliced
- 1 medium tomato, sliced
- 2 Tbsp. coconut oil OR vegetable oil
- 1/3 cup onion, sliced
- 1 thumb-piece ginger, grated
- 4-5 cloves garlic
- 1 red chili, sliced, OR 1/2 to 3/4 tsp. chili flakes/cayenne pepper
- 1/2 cup good-tasting chicken stock
- 1 stalk lemongrass, minced, OR 2-3 Tbsp. frozen/bottled prepared lemongrass
- 3 bay leaves
- 1 tsp. turmeric
- 1/4 cup chopped unsalted dry-roasted cashews (+ handful more to finish)
- 1 tsp. ground coriander
- 1 tsp. whole cumin seed
- 1/2 tsp. white pepper
- 1/8 tsp. cardamon
- 1 tsp. tamarind, or substitute 1 Tbsp. lime juice*
- 3/4 tsp. shrimp paste (available by the jar at Asian stores)
- 2 Tbsp. fish sauce
- 2 Tbsp. fish sauce
- 1 Tbsp. palm sugar OR brown sugar
- Heat a wok, large frying pan, or soup-type pot over medium-high heat. Drizzle in the oil and swirl around, then add the onion, ginger, garlic, and chili. Stir-fry 1-2 minutes to release the fragrance.
- Add the stock plus the following: lemongrass, bay leaves, turmeric, chopped cashews, ground coriander, whole cumin seed, white pepper, cardamon, tamarind (or lime juice), shrimp paste, fish sauce, and sugar. Stir with each addition and bring to a light boil.
- Add the chicken, stirring to coat with the spicy liquid, then add the coconut milk and potatoes. Stir and bring back up to a boil. Reduce heat to low, or just until you get a good simmer.
- Simmer 30 to 40 minutes, stirring occasionally, until chicken and potatoes are tender. Add red pepper and tomato during last 10-15 minutes of coooking time. Tip: if you prefer a more liquid curry sauce, cover while simmering. If you prefer a thicker curry sauce, leave off lid.
- Taste-test the curry, adding more fish sauce for increased flavor/saltiness, or more chili if you want it spicier. If too sour, add a little more sugar. If too salty or sweet for your taste, add a touch more tamarind or lime juice. If too spicy, add more coconut milk.
- Add a handful more cashews and fold in. Transfer to a serving bowl, or plate up on individual plates or bowls. Top with fresh coriander, if desired, and serve with Thai jasmine rice. ENJOY!
*Tamarind Substitution Tip: Tamarind paste can be tricky to find, hence I have offered a substitute here. Yes, lime and tamarind are two very different fruits; however, they provide that same sourness you're looking for in this curry (it is balanced out with the palm sugar or brown sugar). Whenever I run out of tamarind paste, I find lime juice works in a pinch. In fact, I have witnessed accomplished Thai chefs create tamarind-based dishes purely with lime juice (such as pad Thai) - good to know if you can't find tamarind paste where you live!