Hungry kids curry in a hurry

Ingredients

• Chicken thigh fillets (1 per serving) cut into 2cm size pieces
• 2 tbsp virgin olive oil
• 2 par boiled large potatoes
• 400 ml Coconut Milk
• 1 Brown onion (cubed)
• Rice and Naan bread to serve
• Massaman Curry paste
• 1 TSP fish sauce
• 2 TSP Tamarind Puree
• 1 TSP Brown sugar

Method

1. Heat oil and approx 100 GM's of curry paste on medium heat for about 2 minutes
2. Add 200 MLS coconut milk and stir for about 2-3 minutes until sauce thickens
3. Turn heat up to high and add Chicken. Cook for 3 minutes
4. Add remaining 200 mls coconut milk as well as Tamarind Puree, Fish sauce and Sugar and bring to the boil.
5. Then add Onion and Potatoes and simmer until potatoes soften
6. Serve on rice with Naan bread

Product used in recipe

• VALCOM - VALCOM BAMBOO SHOOT SLICES