Massaman Curry
Massaman Curry from Jessica
Ingredients
2 T vegetable oil3 T curry paste (or more, according to taste)1 t ground ginger1-2 large chicken breasts, sliced in thin strips3 T brown sugar3 T fish sauce1/3 cup peanut butter (crunchy or creamy)3 cups peeled, cubed potatoes1 can coconut milk3 T lime juice
Instructions
Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.Stir in brown sugar, fish sauce, peanut butter, potatoes, and coconut milk. Bring to a boil, 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, about 20 minutes. Add the lime juice and cook for an additional 5 minutes before serving.
Notes
*I usually add milk to give it more of a "soup" feel, and likewise add more curry paste so it isn't too diluted. This isn't the true Thai way--but I find it makes it go a little further if it's more "soupy".
*Curry paste can be found at any Asian market, one container of it is $3-4, and lasts several batches of this.
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