Chicken Massaman Curry
  • 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
  • ⅓ 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
  1. In a small bowl, mix together curry paste, ginger, brown sugar, Worcestershire sauce, peanut butter, coconut milk, lime juice, and tapioca.
  2. 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.
  3. 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.
  4. In a large saucepan, heat up the liquid ingredients and bring to a simmer until thickened. add chicken and potatoes.
  5. Serve your curry over rice, and garnish with cilantro and chopped peanuts if desired. Enjoy!
Recipe by Love, Pasta, and a Tool Belt at