Summary

Ingredients

• 200 g chicken breast fillet (s)
• 1 teaspoon, heaped cornstarch
• 4 tablespoon peanut oil
• 40 g cashew nuts
• 1 clove garlic
• 1 tablespoon, heaped curry paste (massaman)
• 2 onions)
• 400 ml coconut milk
• 250 ml chicken broth
• 2 small potatoes, waxy
• 1 teaspoon, leveled tamarind paste
• 1 teaspoon, leveled palm sugar
• 3 tablespoon fish sauce
• Chilli flakes
• 2 slices pineapple, fresh
• 2 spring onion (s)

Print Recipe Pin Recipe

Instructions

1. Wash the chicken breast fillet and pat dry, cut into strips and place on a plate. Do not season. Dust with the cornstarch and carefully knead it into the meat so that the meat is coated with it.
2. Peel, wash and quarter the potatoes. Peel and quarter the onions. Peel and finely dice the clove of garlic.
3. Roast the cashew nuts in a little oil and pour them 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.
4. Wash the spring onions and cut only the green into 1 cm wide rings, use the rest for other purposes. Peel the fresh pineapple and cut 2 slices into small pieces. (The cashews, the meat, the spring onions and the pineapple pieces are only added to the sauce at the end.)
5. Add 2 tablespoons of oil to the pan and lightly fry the garlic over medium heat. Add the curry paste and roast a little too. Add the onions and fry them. Deglaze the mixture with the coconut milk and the chicken stock. Add the potatoes, tamarind paste, palm sugar and fish sauce and simmer the sauce over medium heat until the potatoes are done and the sauce has the desired consistency. Possibly add a little more broth.
6. Now add the meat, the pineapple pieces, the cashew nuts and the spring onions and simmer gently for another 2 minutes. Season the curry to taste and, if necessary, add chilli flakes for the spiciness.
7. This goes well with Thai fragrant rice and a Singha beer as a drink.
8. Don`t be afraid of the fish sauce, it serves as a salt substitute and the dish doesn`t taste like fish!