Massaman Curry

This Massaman Curry recipe is if not as good, but better then any Thai restaurant. If you love Thai curry dishes, then this one will be your new favorite. Plus, it is very easy and quick to make. I made this as a freezer meal last weekend. I made the sauce, but left out the sweet potato until the night we actually ate it. 

Ingredients:

2 Chicken Breasts
1 large Yam
Bottle of Fish Sauce
Package/can of red curry paste 
2 cans of coconut milk
1/2 lemon
handfull of peanuts
clove of garlic

Jasmine rice

Preparation:

1. Wrap the yam in paper towel and nuke it until it is soft (5-6 minutes, depending on size). Afterwards just peel and cube it and set aside. 

2. Open both cans of coconut milk. Take a thick layer off the top of the coconut milk (enough to cover the bottom of a pot; just a thin layer is needed) bring to a simmer and reduce it to a thicker consistency. There's natural oils in there that will cook and season the chicken. This will take 2-3 minutes.

3. When it has reduced a bit, add 1 minced clove of garlic, then half a tin/package of red curry paste. This is also good time to give the mixture a couple shots of fish sauce and half the juice of a lemon. Cook until paste breaks up and dissolves into the milk.

4. I usually start to cook the jasmine rice at this point. 

5. Once the paste has dissolved, add the chicken. 

6. When the chicken is cooked, add the remaining 2 cans of coconut milk. Uncovered, reduce sauce for a bit (5-8 min), then add handful of peanuts. Let the sauce reduce till it's a nice consistency (to your liking really). I find it looks a little soupy, but will thicken up a bit when you add the yams.

7. At the very end, add the nuked cube Yam. (If you add it too soon it will just break apart in the sauce) 

8. Spoon over some nice Jasmine rice. Add some more crushed peanuts on top.