Thick and creamy homemade massaman curry. This dish is loaded with peanut butter and coconut flavor along with chicken, carrots and potatoes.
It wasn’t until a few years ago that I really fell in love with Thai food. My brother-in-law took us to a little place in a strip mall in south Salt Lake City and it was amazing!! We ate there a few times a month for years, always ordering the staples: pad thai, pad kee mao, thai fried rice, and of course, massaman curry. Now that we’ve moved away, I’ve been dying to recreate my favorite dish. It’s not aggressive like yellow curry, instead it has subtle hints of coconut and peanut. It’s also loaded with chunks of potato, carrot and thin slices of chicken. I know you’ll love it as much as I do!
This dish requires two types of curry paste: red curry and massaman curry. Most well-stocked grocery stores carry red curry paste, however, they don’t always carry little cans of massaman curry. You can find it at asian markets, or you can make your own. For this dish, I made my own. I had all of the ingredients on hand so it was easy for me to whip up. The choice is yours.