Thaimussamuncurrywithchickenpotatoesandpeanuts Recipes
THAI MUSSAMUN CURRY WITH CHICKEN, POTATOES, AND PEANUTS
Adapted from The Curry Book: Memorable Flavors and Irresistibly Simple Recipes From Around the World, by Nancie McDermott, and found at splendidtable.com. This curry comes from southern Thailand, where many Thais follow the teachings of Islam. Mussamun is thought to be a pronunciation of the word "Muslim." In Thailand, mussamun curries are often made with chunks of beef, but chicken is popular as well. Make this one a day ahead and you will be rewarded with an extraordinary blossoming of spice-laden flavors. Serve with rice or noodles.
Provided by evelynathens
Categories Chicken Breast
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Open 1 can of coconut milk and use a fork to stir the contents until smooth and well combined. In a 6-quart saucepan or Dutch oven, bring 1/2 cup of the stirred coconut milk to a boil over medium-high heat. Add the curry paste and cook 1 minute, stirring and mashing the paste into the coconut milk. Add the chicken and cook 2 minutes, stirring often, until the chicken begins to change color. Add all the remaining coconut milk, fish sauce, sugar, tamarind liquid and salt and bring to a boil.
- Reduce the heat to maintain a simmer and cook 15 to 20 minutes, until the potato is tender and the chicken is cooked through. Add 2 tablespoons of the lime juice and stir well. Taste and add more, if desired. Remove from the heat and let stand 10 minutes. Transfer to a serving bowl, removing and discarding the cinnamon sticks, or leaving them in as a traditional garnish not to be eaten. Serve hot or warm.
Nutrition Facts : Calories 588.3, Fat 45.9, SaturatedFat 24.7, Cholesterol 95.3, Sodium 821.9, Carbohydrate 21.9, Fiber 3.2, Sugar 6.6, Protein 26.7
SLOW COOKER THAI PEANUT CHICKEN
A super creamy peanut sauce, full of tender chicken and tasty veggies, coats your favorite long noodles for a hearty and cozy meal!
Provided by Rebekah Rose Hills
Time 3h15m
Yield 6
Number Of Ingredients 13
Steps:
- Combine chicken, peanut butter, chicken broth, zucchini, bell peppers, soy sauce, minced garlic, and sugar in a slow cooker. Cover and cook on High for 1 hour. Stir, then cover and continue cooking until chicken is cooked through and vegetables are tender, 2 to 3 more hours. Stir in lime juice.
- If sauce is thinner than you would like, combine 1/2 tablespoon cornstarch (use a full tablespoon if sauce is very thin) with enough water to form a paste. Whisk paste into the peanut butter sauce and allow to cook until thickened. Taste and adjust seasonings if desired.
- Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook linguine at a boil until tender yet firm to the bite, about 8 minutes. Drain and stir noodles into the chicken and sauce. Garnish with peanuts.
Nutrition Facts : Calories 620 calories, Carbohydrate 62.3 g, Cholesterol 65.1 mg, Fat 26.8 g, Fiber 6.1 g, Protein 36.5 g, SaturatedFat 6.1 g, Sodium 1265.4 mg, Sugar 8.9 g
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