Kasey's Massaman Curry

Ingredients

2 Tbsp vegetable oil

1 yellow onion

5 golden potatoes

3 medium carrots

2 cans coconut milk

1 1/2 cups chicken broth

3 1/2 Tbsp peanut butter (Skippy or Jiff)

1 Tbsp ground peanut butter (optional)

2 1/2 Tbsp brown sugar

2 Tbsp lime juice

1 Tbsp red curry paste

1/2 Tsp fish sauce

1 can massaman curry paste

I add a sprinkle of cinnamon, nutmeg, and clove to bring out those flavors more.

2 Tbsp sugar (optional)

1lb chicken breast

1/2 cup cashews

1/2 cup half and half

Rice for serving

Directions

Prep: Chop onion, potato, and carrots. Cook chicken in a skillet or in a crock pot prior to making. Shred or slice chicken to add later.

In a large skillet or dutch oven set over medium heat, add the oil. When oil is hot, saute the onion until tender. Add carrots and potatoes, cook for 5 minutes.

Pour in the coconut milk and chicken broth, bring mixture to a simmer.

Add peanut butter, brown sugar, lime juice, curry paste, fish sauce, and massaman curry paste, mix to combine. (At this point, I'll add in a little bit more cinnamon, nutmeg, and clove to bring out the sweet notes in the massaman. Just a sprinkle of each. I'll also add in the sugar but it is optional) Let the potatoes and carrots simmer for 10 minutes, then add the shredded or sliced chicken.

Continue cooking for an additional 10-15 minutes or until the vegetables are tender. Add cashews and half and half the last 5 minutes.

Remove from the heat and serve with rice.

Crock pot directions

Add all the ingredients except the cashews to a crock pot and cook for 4 hours on high.

After 4 hours, add the cashews and switch the heat setting to low for another hour.

Serve with Rice.