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Sunday, November 13, 2011

Massaman Curry

This is from the blog  It is one of my favorite meals and everyone licks their plates clean.  I have made a few changes for how we like to eat it.  As a warning this smells really bad while making it but then tastes and smells wonderful by the end.

Masaman Curry
8 servings
1 can Masaman curry paste or red curry paste - usually around 8 ounces
3 Tbsp oil
2 cans 14 oz coconut milk - I use light and can't taste the difference
2 Tbsp packed brown sugar
2 Tbsp fish sauce
1 Tbsp lime juice
1 Tbsp Worcestershire sauce
1 onion sliced into small pieces
2-3 chicken breasts cut into small pieces
4-5 medium potatoes, any variety, cut into small pieces
2 carrots peeled and sliced thinly
2 Tbsp heaping peanut butter
1/2 c peanuts optional
Sriracha sauce to taste - we do 1/2 Tbsp

1. Heat oil in a large skillet over medium heat.  Stir in curry paste; cook and stir for about 2-3 minutes till warmed and dissolving.
2. Pour in 1 can coconut milk and stir until well blended.
3. Add sugar, fish sauce, lime juice and Worcestershire sauce, bring to a boil.
4. Add oinon and chicken.  Reduce to a simmer and cook till chicken is white and cooked through.
5. Add rest of ingredients and bring back to a boil.   Then cover and simmer for 15 - 20 minutes until potatoes are cooked through.  Serve hot over rice.