Massaman curry is a rich, flavorful, mildly-spicy coconut-milk-based curry.
35 minutes, 2-3 servings
| 1 Tbsp | Vegetable oil |
| 3 Tbsp | Red curry paste (adjust quantity to suit your taste) |
| 2 Tbsp | Minced fresh ginger |
| 1 ¼ lbs | Skinless, boneless chicken breast meat |
| 4 Tbsp | Brown sugar |
| 3 Tbsp | Fish sauce |
| 2 Tbsp | Lime juice |
| ⅓ cup | Peanut butter |
| 3 cups | Peeled potatoes, cut in to bite-sized cubes. |
| 1 can | Coconut milk |
| 3 Tbsp | Fresh lime juice |
| 2 cups | cooked white rice |
| 1. Heat vegetable oil (to taste) in a large saucepan over medium heat. |
| 2. Stir in curry paste (3 tbsp or to taste) and 2 tbsp minced ginger, cook and stir for 2 minutes. |
| 3. Stir in the 1 1/4 lbs skinless, boneless chicken breast meat. |
| 4. Cook until the pieces turn white on the outside, this should take about 3 minutes. |
| 5. Stir in 4 tbsp brown sugar, 3 tbsp fish sauce, 2 tbsp lime juice, 1/3 cup peanut butter, 3 cups peeled cubed potatoes, and 1 can coconut milk. |
| 6. Bring to a boil. |
| 7. Then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, this should take about 20 minutes. |
| 8. Add 3 tbsp fresh lime juice and cook for an additional 5 minutes before serving. |
| 9. Serve with rice |
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