Thai Massaman Curry

While Sam and I were still dating, I asked him one day what his top 10 favorite foods were. Thai Curry made the list. I had never really heard of it before, let alone tasted it. So when he requested Thai Curry for his birthday dinner a few months after we were married, I went to an Asian Market in Provo to get the ingredients and the instructions on how to make it. I actually ended up getting a small recipe booklet from the market with several Thai recipes in it. This dish is simple, flavorful, and fairly inexpensive to make. Both of us love it! If you can't find the needed ingredients, see if there is an Asian market somewhere nearby--not only will they most likely have what you are looking for, but their prices will probably be significantly lower as well.

2 Tbsp. vegetable oil

3 Tbsp. massaman curry paste

1 can coconut milk

1-1 1/2 pounds chicken, cut into bite-size chunks

3 Tbsp. fish sauce

3 1/2 Tbsp. sugar

2 Tbsp. tamarind liquid

1/3-1/2 cup roasted peanuts or cashews

5-6 medium sized potatoes, peeled and chopped into stew-size chunks

On medium heat, put vegetable oil in a pot, then add masaman curry paste. Stir-fry for 2-3 minutes. Add 1/2 can of coconut milk, stir-fry for 4-5 minutes until red bubbles appear. Add chicken and stir-fry for about 5-8 minutes. Add the rest of the coconut milk and 3/4 can of water (using coconut milk can). Add potatoes, fish sauce, tamarind liquid, and nuts. Simmer 30 minutes.

If it's too thick, add a little water. If it's too runny, simmer longer to thicken it. Remove from heat and serve over prepared jasmine rice (this is sticky rice). Jasmine rice tastes way better than regular rice, but regular rice will work in a pinch. If it's too spicy/not spicy enough for your liking, adjust the amount of curry paste.