Ingredients
- 30 Oz. Pre-cut Unfried Yellow Corn Tortilla Chips (06941)
- 2 1/2 Oz. Massaman Curry Paste, commercially prepared
- 1 1/2 Oz. Olive Oil
- 2 1/4 cup Coconut Milk
- 9 Oz. Potatoes, peeled, small dice
- 3 Oz. Onion, small dice
- 3 Each Thai Chiles, minced
- 3/4 cup Chicken Stock
- 1 1/2 Tbsp. Cilantro, minced
- Achat, see related recipe
- 1 1/2 Lbs. Chicken Thighs, cooked, cubed
Directions
- In a saucepan over medium-high heat, stir together curry paste and olive oil and heat through. Add coconut milk and bring to a boil. Reduce heat to a simmer and add the potatoes and onions. Simmer 8-10 minutes or until sauce has thickened and potatoes are tender.
- Add chilies, chicken stock, and cilantro, and simmer an additional 5 minutes.
- Transfer curry to a blender or food processor and puree until smooth.
- To assemble one portion: arrange 2 ½ oz. of chips on each plate and ladle over 2 oz. of curry. Top with 2 oz. of chicken pieces, and 2 oz. of achat. Serve immediately.
Ingredients- 1 1/4 cup White Vinegar
- 1 Tbsp. Salt
- 2/3 Oz. Peppers
- 10 Oz. Onion, sliced on a mandolin
- 1 Lbs. Cucumbers, sliced on a mandolin
- 1/2 cup Sugar
- 2/3 Oz. Cilantro, chopped
- 1 1/4 cup Rice Vinegar
Directions
- Whisk together the vinegars, salt, pepper, and sugar until salt and sugar have dissolved. Add the onion, cucumber, and cilantro, cover, and refrigerate at least 3 hours before use.
