Massaman Curry

Hello there, friends!

It's been a BUSY weekend, but I finally got a free second to post!

This is a massaman curry, which is a curry with potato in it. This uses curry paste instead of powder, and can be VERY spicy if you use too much of the paste! I buy mine at the Asian Market here in town, it's about a dollar for a can. We only use about a tablespoon of it, but if you like more heat--my friend Kris uses the WHOLE can!! Usually here in the Roubos house, we eat it over brown rice. This is pretty versatile, use whatever veggies you like, and you can use chicken or tofu. I'll write the recipe for chicken, but note that if you use tofu, it's best to saute it separately, then pour the sauce and veggies over it, rather than cook it in the sauce as you would the chicken, or it will get soggy.

Massaman Curry and Vegetables (serves 2)

1 boneless skinless chicken breast, cut into 1 inch cubes
2 or 3 red potatoes, diced (depending on the size of the potatoes)
1 can lite coconut milk
1 Tbsp (or more!) of red mossoman curry paste
veggies (we use a bag of fresh broccoli and carrots, they are the kind you find with the fresh produce that you can steam in the bag--it's just more convenient to use that!)

1. In a large skillet over medium heat, combine the curry paste and the coconut milk until combined and simmering.
2. Add the chicken and potatoes. Stir. Cook, covered, 10 minutes.
3. Add the veggies. Stir. Cook covered, another 10 mins.*
Serve!

* you can also steam your veggies separately, then add the chicken/sauce over them. I like to do this to make sure they stay crisp.


Later to come: a vegetarian bean cassoulet, and a corn and black bean chowder!