Chicken Massaman Curry

CHICKEN MASSAMAN CURRY

INGREDIENTS

• ▢4 ounces Massaman curry paste you will have to get this at your local Asian market
• ▢3 tablespoons vegetable oil
• ▢28 ounces unsweetened coconut milk full fat from a can
• ▢1/2 teaspoon ginger you can use fresh, I just used the powder
• ▢2 tablespoons chopped cilantro
• ▢2 tablespoons brown sugar packed
• ▢2 tablespoons fish sauce
• ▢1 tablespoon lime juice
• ▢1 tablespoon Worcestershire sauce (optional, just gives it a brighter flavor)
• ▢1 onion sliced thin
• ▢1 pound chicken Sliced VERY thin, I used partially thawed chicken from the freezer. It's easy to slice.
• ▢4 medium potatoes peeled, cubed
• ▢2 carrots peeled, sliced
• ▢1 tablespoon peanut butter (creamy or crunchy)
• ▢1/2 cup peanuts
• ▢sriracha sauce To taste. This is what adds the spiciness.
• ▢red pepper flakes to taste
• ▢jasmine rice cooked

INSTRUCTIONS

• Heat vegetable oil in an extra large skillet or Dutch oven over medium heat. Stir in curry paste; cook and stir for about 2-3 minutes. This is strong, make sure your windows are open and a fan is blowing.
• Add 1 can coconut milk and stir until well blended. Add ginger, cilantro, sugar, fish sauce, lime juice, and Worcestershire. Bring to a boil.
• Add onion and chicken. Reduce to a simmer. When chicken is white and cooked through (about 5 min or so) add another can of coconut milk and bring back to a boil.
• Add remaining ingredients (except for the rice) and stir until everything is well mixed. Cover and simmer for about 15 minutes or until potatoes are no longer crunchy in the middle. Serve hot over Jasmine rice and garnish with extra cilantro and/or limes if desired.

NOTES

• It’s not a bad idea to boil your potatoes for three-four minutes before adding them to your curry. This is a great trick for when you are in a hurry and just trying to get dinner on the table and don’t want to wait for the potatoes to soften in the curry sauce.
• If you are adding extra vegetables, allow the vegetables to soften in the sauce for optimal flavor. If you are in a hurry, stir-fry the veggies until tender before adding to the sauce.
• Shake the coconut milk really well before opening so it doesn’t come out in one big clump. You can also avoid this by opening the coconut milk can from the bottom. 
• Make it as spicy or as mild as you would like! Add sriracha while cooking, or serve it on the side if people prefer different spice levels.
• Instead of adding salt (if needed), try adding soy sauce. It gives you the salty flavor while also deepening the overall flavor of the dish.
• Don’t forget the limes! Adding a squeeze of fresh lime right before serving ties all those delicious flavors together.

https://www.favfamilyrecipes.com/chicken-massaman-curry/