Massaman Curry
(Thank you Leland!)
Base:
3 cans coconut milk
4 oz. Massaman Curry Paste
2 handfuls of non-salted peanuts (or use chunky peanut butter)
2 cups water
1/2 cup brown sugar
1/2 cup sugar
2 T. fish sauce
1/2 cup peanut butter
1 T. chicken bouillon powder
Stock:
6 regular sized potatoes, diced (1/2" thick)
1 onion quartered and sliced
5 carrots chopped (thinner than the potatoes, 1/4" thick)
2 1/2 lbs. thinly sliced chicken breast (You'll need a good chef's knife for this part. Slice it pretty thin. It's easiest to do this when the chicken is just a bit frozen still.)
Tips:
Buy the good Jasmine rice, curry paste, and coconut milk at the Asian food store.
Don't buy the curry in a can--buy the paste!!
Best Asian Store in Utah (IMO)
Ocean Mart
115 W. 9000 S., Sandy, UT 84070
Directions:
Add everything for the base (anything that dissolves or is a liquid)
Bring this to a boil, add vegetables, peanuts, and chicken. Let it simmer for 15 minutes (your preference, but in Thailand they cook the veggies less than we do here.)
Topping:
Top with 1/2 cup non-salted Cashews (which have been microwaved for 2 minutes) and serve.