Prep time: 15 minutes
Cooking time: 40 minutes
Yields: 4 people
2 tbsp coconut oil
2 medium potatoes, cut into 1/2" cubes
1 med onion chopped
1 thumb piece size ginger, grated
2 cloves of garlic, diced
1 red chili or 3/4 tsp chipotle powder
10 garlic scapes cut into 1" pieces
1/2 cup vegetable broth
1/2 tsp grated lemon rind
3 bay leaves
1 tsp turmeric
1/4 cup chopped cashews (plus a handful for garnish)
1 tsp ground coriander
1 tsp cumin seed
1/2 tsp white pepper
1/8 tsp cardamom
1 tsp tamarind (can substitute 1 tbsp lime juice)
3/4 tsp shrimp paste (can substitute anchovy)
2 tbsp fish sauce
1 can coconut milk
1 medium tomato, diced
1 small red pepper, julienne
3 cups cooked brown rice
2 chicken breasts, sliced 1/4" against the grain
Heat a large wok or deep frying pan with oil over medium heat. Add the chicken, potato, onion, garlic, chili and cook for 1-2 min to release their aromatics.
Add the stock and everything but the coconut milk, tomato and red pepper. Stirring occasionally, bring to a light boil. Reduce to a simmer and cook for 20 minutes or until the potatoes begin to become fork tender.
Add the cocnut milk, tomato and red pepper and cook for 15 more minutes. Remove bay leaves before serving.
Serve over brown rice and garnish with cashews.
If you don't have tamarind you can substitute with lime or other citrus juice but I HIGHLY recommend tamarind as it has a sweet sour taste that just can't be duplicated. If you can't find tamarind paste in your local grogery store in the ethnic section, you can find tamarind in an Asian or Indian grocery store where they will have the whole pod or the paste.