After visiting a Thai restaurant a few weeks ago I was inspired to try my own version, so I decided on a Thai Massaman, absolutely delicious! (if I do say so myself..lol) I just love the freshness and spice at the same time. You could of course cook this with beef also, which would be nice. I decided on chicken as I had loads in my freezer to use up. So here goes:-

Serves 2

2 Chicken Breasts – cut into chunks
1 tablespoon olive oil
1 red onion, diced
2cm piece of ginger, peeled and minced
1 stalk of lemongrass, finely chopped
1 cloves of garlic, minced
2 tablespoons massaman paste – I use a medium heat one.
1/2 block (100g) creamed coconut or 1/2 can coconut cream
1 cup chicken stock
1 tablespoon tamarind paste
1 tsp cinnamon
1 tablespoon soy sauce
1 tablespoon brown sugar
Handful of peanuts
1/2 cup fresh or canned pineapple pieces (optional)

1. Heat up the oil in a fry pan and add the diced onions, with the ginger, lemongrass and garlic until browned and aromatic.
2. Add in the massaman paste and cook for about 1 minute    
3. Put in the chicken and brown on all sides                                               
4. Add in the rest of the ingredients, stock, coconut cream, sugar, soy sauce, cinnamon, and tamarind paste and mix. Gently bring to the boil and reduce to a low heat. Cover with a lid and slow cook for about 3 hours.                         
5. 30 minutes before ready add in the pineapple (if using) and peanuts, stir.
6. If there is too much liquid just gently boil for about 10-15 minutes until it thickens or add in a tbsp of cornflour mix.
7. Before serving gently with 2 forks pull the chicken apart and mix through.
8. You can serve with rice but we went for my Chapati’s instead…..ideal for soaking up the sauce.