Massaman Curry
Added by Spencer Dickson on 4/10/2020
1 rating
Ingredients
- Olive oil: 2 Tbsp
- yellow onion, diced: 1/2
- russet potatoes, peeled, cut into 1/2 inch cubes: 3
- Carrots, peeled, sliced into 1/8 inch slices: 3
- coconut milk: 2 cans
- chicken broth: 1 1/2 Cup
- smooth peanut butter: 3 Tbsp
- brown sugar: 2 Tbsp
- lime juice: 2 Tbsp
- fish sauce: 1 Tbsp
- Red Curry Paste: 1 Tbso
- chicken, thinly sliced: 1 lb
- garlic cloves, minced: 3
- coriander: 2 tsp
- lemongrass paste: 1 tsp
- salt: 1 tsp
- pepper: 3/4 tsp
- cumin: 1/2 tsp
- ginger: 1/2 tsp
- nutmeg: 1/8 tsp
- cinnamon: 1/8 tsp
- cardamom: 1/8 tsp
- cloves: pinch
- roasted peanuts or cashews: 1/2 cup
Directions
- Mix the following in a small bowl: peanut butter, brown sugar, lime juice, fish sauce, red curry paste, garlic, coriander, lemongrass paste, salt, pepper, cumin, ginger, nutmeg, cinnamon, cardamom, cloves
- Cut onion, then carrots, then potatoes (or cut potatoes during the first part of step 3 to avoid browning)
- In a large skillet set over medium heat, add the oil. When the oil is hot, sautè the onion until tender. Add the carrots and potatoes, cook for 5 minutes.
- Pour in the coconut milk and chicken broth, bring mixture to a simmer. Add the mixed ingredients from step 1. Let the potatoes and carrots simmer for 10 minutes, then add the sliced chicken. Continue cooking for an additional 10-15 minutes or until the vegetables are tender and the chicken is fully cooked.
- Remove from the heat, serve over freshly cooked white or brown rice. Garnish with peanuts or cashews, sliced lime, and Thai basil, if desired.