Massaman Chicken Curry Recipe

Ingredients

Ingredients

• 2 tbsp oil (olive or avocado)
• 1 small sweet onion (finely diced)
• 4 cloves garlic (finely minced)
• 2 tsp ginger paste
• 1 tsp cumin
• 1 tsp coriander
• ½ tsp cinnamon (or nutmeg)
• 2 cups yukon gold potatoes (cut into ½-inch pieces)
• 1 cups carrots (peeled and cut into ¼-½-inch slices)
• 1.25-1.5 lb boneless skinless chicken thighs (or breasts, cut into bite-sized pieces)
• 2 13.5-ounce cans full-fat coconut milk
• 4 oz jar red curry paste (mild or medium)
• 1 tsp salt (to taste)
• ¼ tsp black pepper
• 2 tbsp creamy peanut butter
• 2 tbsp soy sauce or tamari
• 1 tbsp freshly squeezed lime juice
• 1 tbsp sugar (or brown sugar)
• ½ cups roasted, salted, coarsely chopped peanuts
• finely chopped cilantro (for serving)
• basmati rice (for serving)

Instructions

1. Add the oil to a large skillet or Dutch oven over medium heat. Saute the onion for 2-3 minutes. Mix in the garlic, ginger, cumin, coriander, and cinnamon. Cook for another 1-2 minutes or until fragrant.
2. Add the carrots, potatoes, chicken thighs and saute another 3 minutes. Pour in the coconut milk, and add the curry paste, salt, and black pepper. Bring everything to a boil and then reduce the heat to medium-low. Simmer, uncovered, for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
3. Stir in the peanut butter, soy sauce, lime juice, sugar and peanuts. Serve over basmati rice with a sprinkle of finely chopped cilantro.