My New Favorite Recipe

(not my photo)

Jeff and I discovered this dish at our favorite Thai restaurant, Bangkok Grill in Orem, Utah. It took me a few tries, but I finally found a recipe that comes close to duplicating it. Some of the ingredients are a little out of the ordinary, but it's not hard to make once you've got them. We usually buy Massaman curry paste and tamarind at an Asian or international food store. It's totally worth the trouble though. Be careful--it's delicious and addictive!

MASSAMAN CURRY

1 lb. boneless skinless chicken breasts (approx. 2 breasts), cut in bite size pieces
2 13.5 oz. cans of coconut milk (I mix half lite, half regular)
3 T. massaman curry paste
1/4 c. roasted peanuts (unsalted)
1 clove of fresh garlic, chopped
2 T. fish sauce
2 T. lime juice
2 T. tamarind juice (or tamarind soup base)
2 T. brown sugar
1 t. chili garlic sauce (or more if you like it spicy hot)
1 medium onion, chopped
2 carrots, peeled and sliced
2 white yams, peeled and chopped (or 3 regular potatoes)

In a small saucepan, boil chicken in one can of coconut milk (the lite one, if you use it) for 10 min. In a wok or large frying pan, bring the other can of coconut milk to a boil and mix in the massaman curry paste. Add the chicken and milk to the frying pan. Add peanuts and garlic. Add fish sauce, lime juice, tamarind, brown sugar, and chili garlic sauce. Adjust the flavor to a balance of hot-sweet-salty-sour, by adding more of these last five ingredients. Add onion, carrots, and yams. Simmer on medium-low until vegetables are soft. Add 1/2 cup water to thin sauce if necessary. Serve over white sticky rice (short or medium grain), or jasmine rice.