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
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.
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.
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.
Calories: 402kcal
Carbohydrates: 27g
Protein: 29g
Fat: 21g
Saturated Fat: 3g
Cholesterol: 58mg
Sodium: 436mg
Potassium: 927mg
Fiber: 5g
Sugar: 8g
Vitamin A: 4135IU
Vitamin C: 17mg
Calcium: 54mg
Iron: 2mg