Thai Massaman Curry

My husband and I used to go to this amazing little thai restaurant in tricities every date night we got, and I would order something different every single time because everything was always amazing, and I knew I couldn’t really go wrong. Plus, I get bored… REALLY easily (which probably explains why I make a brand new recipe every single day!) My husband on the other hand ordered the exact same thing every time we went. The hot and sour soup, followed by the massaman curry. His philosophy is; if you find something you love, why try something new that might not be as good? I can appreciate his philosophy… (ecspecially because when I do try something new that’s not all that great, I can always share his!) 😉 Anyway, my point to this, is that massaman is one of his all time favorites, so of course, I had to learn how to make it. Ecspecially as our favorite little thai restaurant recently closed down forever! 🙁

The problem with cooking one of my hubby’s “favorites” is that he tends to be REALLY picky though… so I knew this massaman had to live up to that restaurant dish’s standards–and I was so excited when it did! I am absolutely LOVING this recipe, firstly, because it doesn’t call for any weird ingredients i’d have to go to an asian market to buy, secondly, because it took virtually no time at all to make and was SO simple, and most importantly, because it was absolutely delicious! I have never been much of a massaman fan, but this was so good, i’m pretty sure i’d order it again and again at any Thai restaurant!
Here is the recipe, adapted from 

1 Tbsp Olive oil
1 onion, diced
3 cloves minced garlic
1 tsp ground ginger
1 tsp cayenne/red pepper
1 tsp tumeric
1 teaspoon salt
1 tsp ground cumin
1/2 tsp coriander
1 cup chicken stock/bouillon
1 can coconut milk
2 russet potatoes, peeled & cut into bite-sized pieces
4 chicken breasts, cut into bite-sized pieces
1/2 cup chopped salted peanuts
1/2 cup heavy whipping cream
2 Tbsp peanut butter
1/2 pound plum tomatoes (about 4), cut into wedges
3 tablespoons chopped cilantro
Sriracha {Chilli sauce} and cilantro for serving

In a large saucepan, heat the olive oil over medium-high heat. Add the onion and cook for 4-5 minutes until softened. Add the garlic, ginger, red pepper, turmeric, salt, cumin, and coriander and stir for 1 minute until blended and fragrant. Stir in the chicken broth and the coconut milk and bring to a simmer.  Stir in the potatoes, cover, and cook over low heat until they are almost tender, about 12 minutes.Add the chicken to the sauce, cover, and simmer for 10 minutes.Add the chopped tomatoes, peanuts, peanut butter, cream and additional salt to taste.

Serve with white rice, and garnish with cilantro and sriracha chili sauce.

curry003 curry03 curry1Enjoy

<3 Sarah