Chicken Massaman Curry

I discovered chicken Massaman curry when out at a restaurant with friends several years ago.  Everyone was raving about how they loved Massaman curry but I had never heard of it.  I took a bite and was hooked!  It is the perfect blend of Thai flavors:  a little sweet, spicy, savory, sour and nutty all blended to form the perfect taste.  I was a little skeptical that this recipe could taste as good as the restaurant version but I was pleasantly surprised to find that it totally did! 

Chicken Massaman Curry
adapted slightly from Favorite Family Recipes

I can Massaman curry paste (available at Asian markets on Amazon)
2 T vegetable oil
2 cans coconut milk
1/2 t ginger
2 T chopped cilantro
2 T brown sugar
2 T fish sauce
1 T lime juice
1 T Worcestershire sauce
1 onion, sliced thinly
1 lb. chicken, sliced very thin (cutting partially thawed chicken makes this easy)
4-5 medium potatoes, peeled and cubed
2 carrots (or about 14-16 baby carrots), peeled and sliced
1-2 heaping T peanut butter
1/2 c peanuts
1 T. cornstarch mixed with 1/4 c. water
Sriracha sauce and red pepper flakes, to taste (optional)
Jasmine rice

Heat oil in a large saucepan or stockpot over medium heat.  Stir in curry paste; cook and stir for 2-3 min.  Add 1 can coconut milk and stir until well blended.  Add ginger, cilantro, sugar, fish sauce, lime juice, and Worcestershire, bring to a boil.  Add onion and chicken, then reduce to a simmer.  When chicken is white and cooked through (about 5 min or so) add another can of coconut milk and bring back to a boil.  Add remaining ingredients (except rice) and stir until everything is well mixed.  Cover and simmer for about 15 minutes, until potatoes aren't crunchy in the middle.  Just before serving, add the cornstarch slurry to the mixture and simmer for 1-2 minutes to slightly thicken the curry.  Serve hot over jasmine rice.