Chicken Massaman Curry

Please welcome my new contributor Heather from The Deans List as she shares her recipe for Chicken Massaman Curry!

Hi there, I’m Heather! I blog over at The Deans List Blog and I am so excited to be contributing over here at Love, Pasta, and a Toolbelt!

If there is anything that I consistently crave, it is thai food. Oh my goodness gracious. For awhile, I only ordered Pad Thai, which is so delicious, until I learned about Massaman Curry. There is nothing like tasty curry on a relaxing afternoon from my favorite Thai restaurant. Yum. Thankfully, I figured out how to make it. Not a curry person? Give this one a try! It may just convert you…

4 Tbsp Red Thai curry paste
1 inch ginger, grated
1 lb boneless skinless chicken thighs, cut into small pieces.
1 small onion, chopped
2 Tbsp brown sugar
5 Tbsp fish sauce
3 Tbsp worcestershire sauce
1/3 cup peanut butter
3 potatoes, cut into cubes
1 (13.5 oz) can coconut milk
1 fresh lime, juiced
2 Tbsp quick-cooking tapioca
Garnish with peanuts and cilantro, if desired
Rice

In a small bowl, mix together curry paste, ginger, brown sugar, worcestershire sauce, peanut butter, coconut milk, lime juice, and tapioca.

In a crockpot, pour your liquid mixture, then add your potatoes and chicken thigh pieces. Put on high for 4 hours, or on low for 8.

Not using a crockpot? Bake your potatoes before you cut them. Sautee your chicken up until it’s cooked all the way through, and set aside. In a large saucepan, heat up the liquid ingredients and bring to a simmer until thickened. add chicken and potatoes.

Serve your curry over rice, and garnish with cilantro and chopped peanuts if desired. Enjoy!