I LOVE Thai food, and this Massaman recipe is just as good, if not better, than the Massaman I can get at my favorite Thai restaurant. Love it, Love it, Love it. I made it yesterday, and of course I didn't take a picture, so ignore whatever is green in the photo above, and that's what this recipe looks like! I will almost always double this recipe, cuz really? Who doesn't love leftover curry?
INGREDIENTS:
1/2 lb cut-up Chicken Breast, I like to shave it pretty thin. (Sirloin Tip Roast works with this too)
3 Tablespoons raw peanuts (no salt)
1/2 peeled potato, cut into chunks
1/4 yam, or sometimes I substitute with a carrot, cut in chunks
4 Cups Water
Boil water, then simmer the above ingredients until the meat is tender (up to an hour with beef).
PREPARE CURRY:
1 Tablespoon oil (olive oil works)
1 1/2 Tablespoons Massaman Curry Paste (I love the Mae Ploy brand)
4 Tablespoons Coconut Milk
Heat oil in pan. Stir in curry paste and continue stiring for about 5 minutes, or until the oil comes to the top. Stir in the coconut milk and stir about 3 more minutes until the flavors are mixed in.
ADD THE FOLLOWING:
1 C additional coconut milk
1/4 C water
2 Tablespoons thin soy sauce (or a little less than 1/2 teaspoon salt. I do the salt)
3 Tablespoons sugar (start with 2 Tablespoons and taste to see if you want more)
1 teaspoon peanut butter
1/2 teaspoon lime juice (from fresh lime)
1/4 Onion, cut into pieces
Chunk Pineapple (as much as you like)
Drain water from meat and potatoes and add to the curry sauce. Stir to combine and serve hot over rice.
