Massaman Curry

• 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
• 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

1. Heat the oil in a large pot over medium low heat. Add onion and sauté for a minute until softened. Add the carrots and potatoes and cook for a minute or two. Add chicken, ginger, garlic and curry paste and sauté for 3 minutes.
2. Add coconut milk. Bring to a boil. Reduce heat and simmer for 10-15 minutes or until the chicken and potatoes are cooked through. Stir in the fish sauce, brown sugar, peanut butter and lime juice. Simmer 5 more minutes.
3. Serve with any type of rice (white, brown, and jasmine are my favorites) or over zoodles, spaghetti squash or quinoa.

Add veggies: mini corn, broccoli, green beans, red bell peppers, zucchini, bamboo shoots, baby corn, cauliflower.

Choose your favorite meat: shrimp, tofu, beef, lamb

Vegetarian Massaman Curry: Omit the chicken then either add extra vegetables, or substitute pan fried tofu or paneer (Indian cottage cheese).

Vegan Massaman Curry: Omit the fish sauce and chicken and add extra vegetables, tofu or paneer.

Storing Instructions: For best results, store yellow curry separately from the rice, in air-tight containers in the refrigerator for 3-4 days.

Freezing Instructions: Massaman curry can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave. Serve with fresh cooked rice.