Chicken Massaman Curry

• servings: 10 servings
• active time: 15 minutes
• total time: 50 minutes

Ingredients

4 ounces Massaman curry paste (you will have to get this at your local Asian market)

3 tablespoons vegetable oil

2 cans (14 oz each) unsweetened coconut milk (full fat)

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)

Directions

Curry Paste

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.

Spices

Add 1 can coconut milk and stir until well blended. Add ginger, cilantro, sugar, fish sauce, lime juice, and Worcestershire. Bring to a boil.

Chicken

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.

Veggies

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.

Nutrition

• Calories: 235 kcal
• Total Fat: 18 g
• Saturated Fat: 11 g
• Cholesterol: 16 mg
• Sodium: 399 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 2 g
• Total Sugars: 5 g
• Protein: 7 g