Here is another recipe that a reader requested. I love Thai food. Whenever i go out for Thai, I always order Massaman Curry. The problem is that I live in a small town where it isn’t easy to get Thai food. (Good ethnic food is probably what i miss most about living in a city). So I decided that I just needed to learn how to make it myself. After trying lots of different recipes and even more alterations, I finally came up with a recipe that I love that is also very easy to make. Here it is:

Whole Tamarind Pods

Massaman Chicken Curry

2 tablespoons vegetable oil
3 tablespoons red Thai curry paste
1 (3/4 inch thick) slice ginger, minced
1 1/4 pounds boneless, skinless chicken cut into cubes (you can also opt for another protein or omit for vegetarian)
3 tablespoons brown sugar
3 tablespoons fish sauce
3 tablespoons tamarind paste
1/3 cup peanut butter
1 1/2 cups peeled, cubed potatoes
1 1/2 cups peeled, cubed sweet potatoes
1 (13.5 ounce) can coconut milk
3 tablespoons fresh lime juice
crushed roasted peanuts

Heat vegetable oil in a large saucepan over medium heat. When the oil is hot, stir in curry paste and minced ginger; stir continuously until aromatic (about 2 minutes). Stir in the cubed chicken, and cook just until the pieces turn white on the outside.

Add brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, sweet potatoes and coconut milk and stir well. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook for an additional 5 minutes. Garnish with crushed roasted peanuts when you serve it.

Serve with brown or white rice.