If I had to pick one dish that was my favorite in the whole world, massaman curry could be it. I say "could" because as you can tell I am absolutely obsessed with food, so picking one food is next to impossible. However, I adore Thai food, and massaman is so close to heavenly it would at least make the top 5.
Maintaining a recipe blog like this is both a blessing and a curse. You are experimenting along the way, so a plus is you're always making something new. However, you're bound to need to make adjustments along the way which interrupts the recipe writing process. That said, I realized halfway through making this that I needed either a bigger pot or to have made less food.
So what did we learn?
You will either need to cut this recipe in half or use a big soup pot to make it!
2 tbsp. oil
1 onion, chopped
2 lb boneless chicken breast or thighs, cut into strips
2 cloves garlic, minced
2 carrots, peeled and sliced
2 large potatoes, peeled and cubed
2 (14 oz) cans coconut milk
8-10 tbsp. massaman curry paste (or red curry paste)*
1 (8 oz) jar satay sauce
1 red pepper, chopped
3 oz. roasted peanuts
*The more curry paste, the spicier. If you can't find massaman paste, you can use red curry but it tends to be spicier.
Cook for a few minutes, until onion starts to change color.
Add chicken and garlic. Stir and saute until no longer pink.
Add carrots and potatoes.
Add coconut milk and curry paste and stir well. I used 8 tbsp. curry paste and thought it could have used more, it was only a little spicy.
Simmer until potatoes soften, about 15 minutes.
(This is the point at which I realized this stuff wasn't all going to fit in the pan! Transferred to the soup pot.)
Add satay sauce and stir well.
Add red pepper. Simmer an additional 5 minutes.
Add peanuts. Stir again and simmer for 2 more minutes.
Serve over rice!