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Curry Recipe With III Forks Executive Chef

Massaman Currie Chickenn2 each chicken breast 8ozn1 each yellow onion, large dicen2 each garlic, mincedn12 oz red potatoes, peeled & dicedn12 oz coconut milkn10 oz chicken stockn4 oz massaman currien2 tblspn oiln4 tblspn peanuts, toastedn3 tblspn fish saucenGarnish:nCilantronFried shallotsnJasmine ricen Heat a medium size sauce pot. Add oil, onions and garlic, cook for 2 minutes. Pour in massaman currie, cook for 2 minutes to release flavor of currie. nIn a separate pot, boil potatoes until they can easily be pierced with a fork. Pour off hot water and set potatoes aside.nSlice chicken breast ½” thick. Add slice chicken, chicken stock, coconut milk and peanut to pot with the currie and bring to a boil. Turn heat down and simmer for 15 minute or until chicken is done. Toss in cooked potatoes and season with fish sauce. If you like it spicy,add serrano peppers or sarrachi chili sauce.nServe with jasmine rice.
jamie 3 executive chef jamie gutierreziii fork’sthis weeks guest is iii forks executive iieschef jamie gutierrez. if for any reason you need it, his cell 3 phone number is attached is the chicken recipe recipeiii forkswww.iiiforks.com s e sw3 3 www.iiiforks.com111 lavaca streetiii forksom111 lavaca 3 3 next on austin news

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