FOR MARINADE
Process milk, shallots, sugar, soy sauce, garlic, cumin, and coriander in a blender until smooth. Place chicken in a shallow dish and add marinade. Toss to coat, cover, and let stand in refrigerator for up to 24 hours.
FOR SAUCE
Combine coconut milk, peanut butter, brown sugar, garlic, fish sauce, soy sauce, cury paste, and curry powder in a medium saucepan. Whisk in thoroughly 1/2c. hot water. Simmer, stirrring occasinoally, over low heat until the flavors are well blended, 15-20 minutes. More Massaman curry paste can be added for additional heat or flavor. Removed from heat and stir in lime juice.
FOR CHICKEN
Saute chicken, onions, green pepper, green onions, and carrots in peanut oil, being careful not to overcook. When chicken is almost done, add carrots. In a separate pan, boil pasta. when pasta is done, drain and put in pasta bowl. Add chicken mixure and some of the sauce, more or less to suit your taste. Add bean sprouts and cilantro to taste. Top with mozzarella or Parmesan cheese and peanuts.
Nobody has commented yet. Be the first to kick off the discussion!