After all the decadent European eats, I was craving Asian food. I noticed a bag of basmati rice, and instantly thought of curry.
This is a more Thai influenced curry, as opposed to an Indian style. It’s actually pretty simple; the hardest part is smelling the curry while you’re waiting for it to finish.
You will need:
- 1 yellow onion
- 3 cloves of garlic
- 1 package of chicken thighs
- 3 tablespoons Massaman curry paste
- 1 cup chicken stock
- 1 can unsweetened coconut milk
- 3 carrots
- 3 Yukon potatoes
- 2 tablespoons vegetable oil
First, get your veggies prepped. Peel the carrots and potatoes and slice them in medium chunks.
I actually blended the onion and garlic into a purée, so it could really incorporate into the curry. You can do it in a food processor, but I used my immersion blender. If you do the same as me, you’ll have to add a little water to get the mixture going.
Add your coconut milk and chicken stock, and bring the mixture to a boil. Reduce the heat, cover, and simmer the curry for half an hour. After that, remove the lid and simmer for another half hour, uncovered. This lets the curry thicken up and makes your house smell amazing.