Donna Hay's - CHICKEN AND CASHEW MASSAMAN CURRY

INGREDIENTS

• 1 TABLESPOON VEGETABLE OIL
• 8 SKINLESS BONELESS CHICKEN THIGHS (1KG), CUT INTO 3CM PIECES 
• SEA SALT AND CRACKED BLACK PEPPER 
• ½ CUP (150G) STORE-BOUGHT MASSAMAN CURRY PASTE 
• 250G BABY (CHAT) POTATOES, THINLY SLICED 
• 400ML CAN COCONUT MILK 
• 1 TABLESPOON LIME JUICE 
• 1 TABLESPOON FISH SAUCE 
• 1 CUP CORIANDER (CILANTRO) LEAVES 
• ½ CUP (75G) CASHEWS, TOASTED AND CHOPPED 
• 1 RED BIRD’S-EYE CHILLI, THINLY SLICED 
• STEAMED RICE (OPTIONAL), TO SERVE

METHOD

1. Heat the oil in a large shallow saucepan over high heat. Sprinkle the chicken with salt and pepper and cook for 5 minutes, turning, or until golden brown. 
2. Add the curry paste, potato and coconut milk and cook, covered, for 10 minutes or until the potato is tender. 
3. Remove the lid, stir in the lime juice and fish sauce and cook for 5 minutes or until the liquid is reduced slightly.
4. Divide the curry between serving bowls and top with the coriander, cashew and chilli. Serve with rice (if using). Serves 4.