Ingredients
- 1 1/2 tablespoons vegetable oil
- 1 can (4 ounces) massaman curry paste
- 1 small onion chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 pound chicken breasts cut into pieces
- 2 medium russet potatoes peeled and cubed
- 2 carrots peeled and sliced
- 2 cans (13.5 ounces each) coconut milk
- 1 tablespoon fish sauce
- 2 tablespoons peanut butter
- 2 teaspoons tamarind paste
- 2 tablespoons brown sugar
- 1 1/2 tablespoons fresh lime juice
- 1/4 cup roasted peanuts chopped
- Kosher salt to taste
- Fresh cilantro for garnish
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the massaman curry paste, chopped onion, and minced garlic. Cook for 2-3 minutes until fragrant.
- Add the ginger and chicken pieces to the pot and sauté until the chicken starts to brown, about 5 minutes.
- Add the potatoes, carrot, coconut milk, fish sauce, peanut butter, tamarind paste, and brown sugar to the pot. Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until the potatoes are tender and the chicken is cooked through.
- Stir in the lime juice and chopped peanuts and cook for an additional 5 minutes. Adjust seasonings and add salt if desired. Garnish with fresh cilantro before serving.
