Chicken Massaman Curry

A few years ago, when my parents were visiting us, they took us to a Thai restaurant by our apartment. I had never had Thai food before so I had no idea what to order. Long story short...we ended up eating Massaman which was so absolutely amazing. So amazing in fact that I ended up going back the next weekend to get some more and then back a couple of weeks later. Since then, I become obsessed with it. Shortly after this experience I went to the Asian food market just down the road and I grabbed every can that said Massaman on it so that I could give them a try. I finally found the paste I like the best and created this beautiful recipe! I hope you enjoy it as much as I do!


2 cans Coconut Milk
1 4 oz. can Massaman paste (For GF, check your brand. Some have gluten and some don't)
3 chicken breasts, sliced very thin
4-5 small yellow potatoes, cut into bite sized chunks
half of an onion, chunked
1-2 carrots, sliced
1 TBSP brown sugar
3/4 TBSP fish sauce
1/2 tsp. ginger, fresh or 1/4 tsp. dried
salt to taste
juice of half of a lime
1/2 cup roasted peanuts

1. In a large soup pot add a touch of olive oil and heat to medium-high heat. Add the Massaman paste and allow to cook for 1 minute to develop the flavors even more.
2. Add one can of coconut milk and heat through.
3. Add chicken and let cook for about a minute, just to give it a head start.
4. Add second can of coconut milk and bring to a boil.
5. Add remaining ingredients, EXCEPT peanuts, cover and let simmer until potatoes are cooked but not mushy. (Depending on the size of your vegetables this can take anywhere from 15-25 minutes)
5. Adjust seasonings as needed and then finish off by adding the peanuts just before serving. (If you plan to have leftovers, I would stir the peanuts into each dish individually so that they don't get soft in the fridge)
6. Serve over freshly made rice or quinoa (I prefer to use Basmatti Rice)

**Randi's Side Notes**
~ With the potatoes, I had read online that a few people said to NOT USE Idaho russet potatoes but to use a less starchy potato like red or yellow. I have tried using a russet just to test it out and I would agree that you do need a less starchy potato like yellow or red to hold up better.
~ If you need Soy Free...just make sure you check the type of Massaman paste you buy. Some have it and some don't.

The massaman paste that I ended up using looked like this: