Massaman Curry

I am a big fan of Thai food. We are always going out to eat at Thai places whenever we can, so if your looking for a good Thai Restaurant to eat at let me know and I will tell you all the best places to hit up in Utah.

Growing up I never was a fan of the exotic foods just because I was never introduce to them or around them plus my family wasn't adventurous when it came to food and trying new things. Once I met my husband that all changed he introduced me to the world of food and I haven't looked back since. I do however still order the same things at certain restaurants when we go out to eat just because that is what I love eating I'm not as adventurous as he is, least I'm opened my horizons from what it was.

Here is a curry recipe that we came up with you can make it as spicy as your heart desires. That's whats nice about making these recipes at home you can alter it to suit your needs.


2 cans coconut milk
1-2 cans of chicken stock you can also use water if you don't have stock
peanut butter
chicken
carrots
potatoes
onions
you can also you frozen mixed veggies if you want as well, that you would put in stir fry we do that sometimes.
Massaman curry paste found at the Asian specialty market
peanuts optional for crunch
salt and garlic powder to taste.
honey or sugar for sweetness add to taste

Start by opening up one can of coconut milk, curry paste, peanut butter to taste usually 1-2 big scoops just depends on how much of a peanut taste you want. Then add your raw diced chicken and cook on high after the chicken is cooked add the other coconut milk, chicken stock, taste to see if you need more curry paste, peanut butter, you'll add either honey or sugar at this point, same with salt and garlic powder. If your curry gets thick at the end you'll add the other can of chicken stock. Add your veggies and continue to cook for 10 mins or longer taste to see if you need more sugar, salt, garlic at this point just before you serve add the peanuts for crunch. (if the curry is still a bit thick add 1/4-1/3 cup of water)

We use Jasmine Rice for all our Asian food usually 2 cups of rice to 3 cups of water rinse the rice in a strainer until all the starch is washed away 5-10 mins we have a rice cooker. You can cook it in a pot you just can't open the lid :)