Our savory-sweet massaman curry is a Thai dish that’s spiced but not spicy. To the traditional shallots, ginger, and garlic we add dried New Mexican chiles, five-spice powder, and ground cumin as stand-ins for the traditional but hard-to-track-down spices and chiles. Broiling the chiles, shallots, and garlic yields more-robust flavors and makes the ingredients easier to process into a smooth paste. We sauté the paste to intensify the flavors before stirring in coconut milk and chicken broth. Then it was just a matter of simmering the potatoes, onion, chicken, and peanuts until they were tender. A final garnish of lime zest and cilantro add a splash of color and brightness.
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Preheat: ° | Yield: 4 servings | |
Prep: 0:00 | Wait: 0:00 | Cook: 0:25 |
CURRY PASTE
CURRY
FOR THE CURRY PASTE:
FOR THE CURRY:
Serve the curry with jasmine rice. The ingredients for the curry paste can be doubled to make extra for future use. Refrigerate the paste for up to one week or freeze it for up to two months.