Chicken Massaman Curry | Recipe Cart

Name: Chicken Massaman Curry | Recipe Cart
Ingredients: 4 ounces Massaman curry paste (you will have to get this at your local Asian market); 3 tablespoons vegetable oil; 28 ounces coconut milk ((2 cans)); 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; 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)

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Discover the flavors of Thailand with Erica Walker's Chicken Massaman Curry recipe, perfect for large gatherings and packed with authentic Asian spices. Prep in 15 minutes, cook for 35, for a total...

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Ingredients

4 ounces Massaman curry paste (you will have to get this at your local Asian market)
3 tablespoons vegetable oil
28 ounces coconut milk ((2 cans))
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
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)