If you want a delicious and comforting curry that will keep you full for hours or perhaps even days, this is the one for you. It uses ingredients that are easy to keep on hand, so it’s good in a pinch. It’s more sweet than spicy, so it’s good for the spice-averse. There are many ways to make it, but this is how I learned. You can make it with chicken or beef, though if you use beef you may want to simmer the meat in the liquid a lot longer.
1 lb. boneless chicken, cut into 1″ pieces
14 oz. can of coconut milk
4 oz. can of massaman curry paste
1 large onion, cut into 1″ pieces
1 1/2 c. potato or white sweet potato in 1″ pieces
1/2 c. carrots, in chunks (optional)
14 oz. water or chicken broth
1/2 c. raw peanuts or cashews
3 Tbsp. palm sugar or brown sugar
3 Tbsp. tamarind sauce (can be substituted with 1 tsp. lime juice)
2 Tbsp. fish sauce
Salt to taste
Begin by cooking the potato in a separate pan until almost fully cooked.
In a deep saute pan or wok, heat the coconut milk until it begins to bubble. Stir in the curry paste and simmer it until the volume is reduced by half. Add the water or chicken broth, peanuts, carrots (if using), and onion and simmer for 10 minutes. Add the potatoes, chicken, and sugar, and simmer for 3-4 minutes until the meat is just cooked through. Add the tamarind and fish sauces. Adjust salt if needed. Serve over fluffy rice with some green veggies on the side.