4Yukon Gold potatoespeeled and cut into 1/2"-1" inch cubes
1/2cupdry roasted peanuts
pinchred pepper flakes
1tablespooncreamy peanut butter
cooked ricefor serving
Heat 1 T oil in a large pot or dutch oven, add the onions, diced pepper, and carrots. Stir and cook for 6-8 minutes or until the onion is translucent. Add the garlic clove, stir, cook for 1 minute more. Transfer the vegetables to a bowl.
Heat oil in the now empty pot or dutch oven. Add the curry paste and cook until it starts to brown, about 2-3 minutes.
Add one can of coconut milk to the curry paste and stir until blended. Add the lime juice, ginger, cilantro, brown sugar, and fish sauce. Bring to a boil.
Once boiling add the chicken to the pot. Reduce to a simmer and cook for 6-7 minutes or until the chicken is white and cooked through.
Once chicken is cooked add the second can of coconut milk, vegetables (the ones you set aside in the bowl), potatoes, roasted peanuts, red pepper flakes, peanut butter, and salt to the pot. Stir to combine everything.
Cover. Simmer for 15-20 minutes or until potatoes are fork tender.
Serve warm with rice and extra cilantro and peanuts for garnish.
Make sure you use Massaman curry PASTE not Massaman curry sauce. I purchased my curry paste online. To speed up the process in making this dish, prep all of the ingredients beforehand. Open the cans of coconut milk and curry paste prior to making this dish. Have the vegetables and chicken chopped and ready to go.