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Chicken Massaman Curry Recipe

Name: Chicken Massaman Curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 10
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)

Favorite Family Recipes

Chicken Massaman Curry is one of the easiest and most delicious savory Thai curry dishes. With chicken and potatoes cooked into a sweet, slightly spicy sauce, it's a flavor explosion!

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)

Method

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.

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