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 cups  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 
1 1/2 lbs. Achat , see related recipe   
1 1/2 lbs.  Chicken Thigh , cooked , cubed 

DIRECTIONS

1.) 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.

2.) Add chilies, chicken stock, and cilantro, and simmer an additional 5 minutes.

3.) Transfer curry to a blender or food processor and puree until smooth.

4.) 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.

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