Massaman curry will always hold a special place in my heart because it was the introduction to a whole world of curries outside Indian cuisine.
- 2 tbsp canola oil
- 1 medium red onion
- 1 tbsp ginger, grated
- 2 tbsp Mae Ploy red curry paste
- 1 stick cinnamon
- 4 dashes nutmeg
- 4 dashes allspice
- 4 dashes cloves
- 2 tbsp brown sugar
- 2 tbsp fish sauce
- 1 tbsp tamarind paste
- 1/4 cup peanut butter
- 1 can coconut milk
- 1 chicken breast, cut into thin slices
- 2 small russet potatoes, peeled and chopped into 1-inch pieces
- 1 medium carrot, peeled and chopped into 0.5-inch coins
- 1/4 cup peanuts, crushed
- 1 lime
- Set tamarind paste in a bowl of water (¼ cup) to rehydrate. Once rehydrated, strain out the seeds.
- Heat canola oil in a dutch oven over medium heat. Add onions and cook, moving frequently to avoid burning, until translucent. Add 3 tbsp water, curry paste, grated ginger, cinnamon, nutmeg, cloves, and allspice; cook for 2 minutes. Stir in the chicken, and toss to combine.
- Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, carrots, peanuts, and coconut milk. Bring to a boil, then cover about ¾ using lid, reduce heat to medium-low, and simmer until the potatoes are tender, stirring every 5 minutes for about 20 minutes. Stir in fresh lime juice and serve with Jasmine Rice.