Massaman Curry
I just tried Massamn Curry from Jasmine Thai and the Thai Kitchen (in Indy and Fishers) and I immediately fell in love. The rich coconut cream sauce, comforting vegetables, and curry flavors mix to make an experience you won't forget. While this recipe (now made twice) hasn't quite reached that love status, it is still a wonderful home-made recipe that's quick and easy to make.
The restaurants both added pineapple, which I didn't do (for no particular reason). Our first batch was with chicken and the second with shrimp. I don't think it matters what protein you add.
What matters is that if you love Thai (and Indian) food, you'll probably love this dish.
Servings: 5
Prep Time: 5 m
Cook Time: 25 m
Ingredients
- 2 Tbsp. olive oil , coconut oil or vegetable oil
- ½ onion , chopped
- 1 lb. chicken breasts , chopped, or substitute shrimp or tofu
- 2 medium medium gold potatoes (or russet potatoes), peeled and chopped into small pieces
- 2 carrots , peeled and sliced into 1/8-inch thick slices
- 2 teaspoons freshly grated ginger
- 2 cloves garlic
- 1 4-oz can massaman curry paste or homemade (I used Mae Ploy Thai Matsaman Curry Paste)
- 2 cans (13.5 oz) coconut milk
- 1 Tbsp. peanut butter , smooth or crunchy
- 2 Tbsp. brown sugar
- Juice from 1 lime
- 2 teaspoons fish sauce (optional)
- 1/2 c. chopped roasted peanuts , for garnish
- Cilantro , garnish
Directions
- Sauté vegetables. Heat oil in a large pot, add onion and sauté, add the carrots and potatoes. and cook for a minute or two.
- Add chicken and curry paste, ginger and garlic.
- Saute for a few minutes, and then stir in coconut milk.
- Simmer the sauce until the chicken and potatoes are cooked through. Stir in the fish sauce, brown sugar and lime juice and cook for 5 more minutes.
- Serve with rice (white, brown, jasmine, or coconut rice) or over zoodles, spaghetti squash or quinoa. Fresh Spring Rolls make a great accompaniment or appetizer.