WELCOME TO THE FISHWIVES - SINGAPORE'S PURVEYOR OF QUALITY MEAT AND SEAFOOD SINCE 2001 - RECEIVE 25% OFF YOUR FIRST ORDER WHEN YOU SIGN UP TO OUR MAILING LIST
OUR NEW STORE HAS OPENED AT 619E BUKIT TIMAH ROAD, SINGAPORE 269725 - 7 DAYS A WEEK FROM 9AM - 7PM
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
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.
Add the curry paste, potato and coconut milk and cook, covered, for 10 minutes or until the potato is tender.
Remove the lid, stir in the lime juice and fish sauce and cook for 5 minutes or until the liquid is reduced slightly.
Divide the curry between serving bowls and top with the coriander, cashew and chilli. Serve with rice (if using). Serves 4.
Note: There is lots of parking at Coronation Plaza which is 1 minute walk away or in the streets surrounding, there is also parking directly outside the shop if you are lucky to get one.
Tan Kah Kee MRT is also only a 3 minute walk.
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