Massaman Curry {Easy Recipe}

wellplated.com

Gina G

1 tablespoon canola oil grapeseed oil, or similar neutral cooking oil

1 (4-ounce) jar Thai red curry paste

1 small onion chopped

3 cloves garlic minced (about 1 tablespoon)

2 tablespoons minced fresh ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

¼ teaspoon ground cinnamon

1 (13.5-ounce) can full-fat coconut milk do not use light or your broth will be too thin

1 (13.5-ounce) can light coconut milk or full-fat for a richer curry

1 pound Yukon Gold or baby yellow potatoes scrubbed and cut into ¾-inch chunks

3 medium carrots scrubbed and cut into ¼-inch coins

1 tablespoon fish sauce

1 tablespoon peanut butter creamy or crunchy

½ teaspoon kosher salt

1 ¼ pound boneless, skinless chicken thighs or breasts trimmed and cut into 1-inch pieces

1 small lime zest and juice (about 1 ½ tablespoons juice)

⅓ cup dry roasted peanuts roughly chopped

¼ cup chopped fresh cilantro

Prepared brown rice for serving (see Instant Pot Brown Rice for an easy method)

Directions at wellplated.com

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