Massaman Curry

INGREDIENTS :

8 ounces Massaman curry paste

6 tablespoons vegetable oil

5-6 ounces unsweetened coconut milk full fat from a can

1 teaspoon ginger you can use fresh or powdered

4 tablespoons chopped cilantro

4 tablespoons brown sugar packed

4 tablespoons fish sauce

2 tablespoon lime juice

2 tablespoon Worcestershire sauce (optional, just gives it a brighter flavor)

2 onion sliced thin

2 pound chicken sliced VERY thin

8 medium potatoes peeled, cubed

4 carrots peeled, sliced

2 tablespoon peanut butter (creamy or crunchy)

1 cup peanuts

sriracha sauce to taste (This is what adds the spiciness)

red pepper flakes to taste

jasmine rice cooked

INSTRUCTIONS:

1. Heat vegetable oil in an extra large skillet or Dutch oven over medium heat. Stir in curry paste; cook and stir for about 2-3 minutes. This is strong, make sure your windows are open and a fan is blowing.

2. Add 1 can coconut milk and stir until well blended. Add ginger, cilantro, sugar, fish sauce, lime juice, and Worcestershire. Bring to a boil.

3. Add onion and chicken. Reduce to a simmer. When chicken is white and cooked through (about 5 min or so) add another can of coconut milk and bring back to a boil.

4. Add remaining ingredients (except for the rice) and stir until everything is well mixed. Cover and simmer for about 15 minutes or until potatoes are no longer crunchy in the middle.

5. Serve hot over Jasmine rice and garnish with extra cilantro and/or limes if desired.