HOMEMADE MASSAMAN CURRY #HOMEMADE #MASSAMAN #CURRY

HOMEMADE MASSAMAN CURRY

Thick and creamy homemade massaman curry. This dish is loaded with peanut butter and coconut flavor along with chicken, carrots and potatoes.

 #HOMEMADE #MASSAMAN #CURRY

INGREDIENTS:

• 2 tbsp. olive oil, coconut oil or vegetable oil
• 1/2 yellow onion, diced
• 3 russet potatoes, peeled and cut into 1/2-inch cubes
• 3 carrots, peeled and sliced into 1/8-inch thick slices
• 2 cans (13.5 oz) coconut milk*
• 1 1/2 c. low-sodium chicken broth
• 3 tbsp. smooth peanut butter
• 2 tbsp. brown sugar
• 2 tbsp. lime juice
• 1 tbsp. fish sauce
• 1 tbsp. red curry paste
• 1 can massaman curry or homemade curry paste – see NOTES below
• 1 lb. chicken breasts, thinly sliced
• 1/2 c. chopped roasted peanuts

DIRECTIONS:

1. In a large skillet or dutch oven set over medium heat, add the oil. When the oil is hot, saute the onion until tender. Add the carrots and potatoes, cook for 5 minutes.
2. Pour in the coconut milk and chicken broth, bring mixture to a simmer. Add peanut butter, brown sugar, lime juice, fish sauce and curry pastes, mix to combine. Let the potatoes and carrots simmer for 10 minutes, then add the sliced chicken. Continue cooking for an additional 10-15 minutes or until the vegetables are tender and the chicken is fully cooked.
3. Remove from the heat, serve over freshly cooked white or brown rice. Garnish with additional peanuts, sliced lime and thai basil, if desired.

Original Recipe Article from lifemadesimplebakes.com

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