Thai Massaman Curry

When we lived in Minneapolis, there was this fabulous Thai restaurant where I ordered Massaman Curry all. the. time. I was absolutely addicted to the peanut flavored curry and I'd literally eat every drop of the sauce. I haven't found a place that makes Massaman curry that well in Houston yet but I attempted to make it myself and home and it turned out AMAZING. Dr. Sweetpea had two servings in one sitting and all the left overs were gone the next day. This is definitely a keeper in our household!

Thai Massaman Curry

(Source: Life Made Simple Bakes.com) 

2 tbsp. olive oil, coconut oil or vegetable oil

1/2 yellow onion, diced

3 russet potatoes, peeled and cut into 1/2-inch cubes

3 carrots, peeled and sliced into 1/8-inch thick slices

2 cans (13.5 oz) coconut milk

1 1/2 c. low-sodium chicken broth

3 tbsp. smooth peanut butter

2 tbsp. brown sugar

2 tbsp. lime juice

1 tbsp. fish sauce

1 tbsp. red curry paste

1 (4 oz) can massaman curry

1 lb. chicken breasts, thinly sliced

1/2 c. chopped roasted peanuts

In a large skillet or dutch oven set over medium heat, add the oil. When the oil is hot, saute the onion until tender. Add the carrots and potatoes, cook for 5 minutes. Pour in the coconut milk and chicken broth, bring mixture to a simmer. Add peanut butter, brown sugar, lime juice, fish sauce and curry pastes, mix to combine. Let the potatoes and carrots simmer for 10 minutes, then add the sliced chicken. Continue cooking for an additional 10-15 minutes or until the vegetables are tender and the chicken is fully cooked. Remove from the heat, serve over freshly cooked white or brown rice. Garnish with additional peanuts, sliced lime and thai basil, if desired.