Skip the takeout and make the best Massaman Curry at home that's also easy and healthy. A red curry paste is used to make the base of the coconut milk sauce, then chicken and veggies round it out.
Sweet Onion | Garlic | Ginger Paste Cumin | Coriander | Cinnamon Yukon Gold Potatoes | Carrots Chicken Thighs | Coconut Milk Red Curry Paste | Peanut Butter Soy Sauce | Lime Juice | Sugar Peanuts | Cilantro | Basmati Rice
Add the oil to a large skillet and saute the onion for 2-3 minutes. Mix in the garlic, ginger, cumin, coriander, and cinnamon and cook for 1-2 minutes.
Add the carrots, potatoes, and chicken thighs and saute for another 3 minutes. Pour in the coconut milk, and add the curry paste, salt, and black pepper. Bring everything to a boil.
Then reduce the heat to medium-low and simmer, uncovered, for 15-20 minutes, or until the chicken is cooked and the vegetables are tender.
Stir in the peanut butter, soy sauce, lime juice, and sugar. Serve over basmati rice with a sprinkle of finely chopped cilantro.