Chicken Massaman Curry | Lactose Free/Weekday | Umami

Ingredients

• 4 ounces Massaman curry paste (you will have to get this at your local Asian market)
• 3 tablespoons vegetable oil
• 2 cans (14 oz each) unsweetened coconut milk (full fat)
• 1/2 teaspoon ginger (you can use fresh, I just used the powder)
• 2 tablespoons chopped cilantro
• 2 tablespoons brown sugar (packed)
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 tablespoon Worcestershire sauce (optional, just gives it a brighter flavor)
• 1 onion (sliced thin)
• 1 pound chicken (Sliced VERY thin, I used partially thawed chicken from the freezer. It's easy to slice.)
• 4 medium potatoes (peeled, cubed)
• 2 carrots (peeled, sliced)
• 1 tablespoon peanut butter (creamy or crunchy)
• 1/2 cup peanuts
• sriracha sauce (To taste. This is what adds the spiciness.)
• red pepper flakes (to taste)
• jasmine rice (cooked)