Ingredients

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Sauté

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• (optional) 1 lemongrass stalk (the one that looks like green onion), crushed
• 1/2 teaspoon fennel seeds
• 1 shallot, thinly sliced
  • If you don’t have shallot: 2 whole green onions, thinly sliced
• 2 garlic cloves, minced

Spices

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• 1/2 tablespoon (10 g) red curry paste
• 2 tablespoons (35 g) peanut butter (can be doubled)
• 1/2 tablespoon dried or ground coriander
• 1/3 cup (80 ml) water

To Boil

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• 1 medium potato, peeled and cut into 2 cm cubes
• 3 small carrots, peeled and cut into 2 cm cubes
• 1 skinless, boneless chicken breast, cut into 2 cm cubes
• 1 cup (250 ml) chicken broth (or hot water with a dissolved bouillon cube)
• 1/2 cup (200 ml) coconut cream (or coconut milk)

Seasonings

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• 1/2 tablespoon coconut sugar
• 1/2 tablespoon fish sauce

Step by Step

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1. Heat a pot over medium heat. Add the Sauté ingredients and cook until the shallot/green onion is golden.
2. Add the Spices ingredients and stir. Cook for 1-2 minutes until the peanut butter is lightly toasted.
3. Add the To Boil ingredients and stir. Once it reaches a gentle boil, cook for 10-15 minutes, until the potato is tender.
4. Turn off the heat. Add the Seasonings and stir. Serve with white rice or stir-fried vegetables.
5. Garnish with fresh cilantro; it also adds a bit of flavor.

Notes / Tips

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• Use less chicken broth for a thicker consistency.
• In the photo I placed the rice underneath the Massaman Curry, but it’s usually served on the side.