Ingredients

Oil

1 tbsp. Garlic chopped fine

1 tbsp. Galangal chopped fine

1 tbsp. Lemon grass chopped fine

1 tbsp. Thai basil chopped

1-1/2 lb cubed chicken breast 1 inch thickness

1-1/2 cup Coconut milk

4 tbsp. Curry paste (Thai Musaman)

1 tbsp. Kaffir leaves shredded

Fish sauce to taste

1-4 tblsp. Chili paste

2 cups Potatoes cut into 1″ cubes

1 cup quartered onions

Few peanuts tossed in at the end

Directions

First, prepare the curry paste and coconut milk separately.

Add the paste with some of the ‘cream’ from the coconut milk and heat until the oil starts to separate. Then, in a separate pan, heat oil, garlic, galangal and lemon grass. Stir fry 1 minute until oil is aromatic.

Add cubed chicken and stir fry 5 minutes until lightly browned and add the curry paste/coconut cream mixture.

Add the rest of the coconut milk, kaffir leaves, basil, fish sauce and chili paste, bring to a boil, and reduce heat.

Simmer 20 minutes, until chicken is tender.

When chicken is just tender, add potatoes and onions to curry and simmer 30 minutes, until potatoes are cooked.

Enjoy this meal with Jasimine Rice.