Unbelievably flavorful and rich, this dish will stay in your flavor memory and keep your stomach full all day. This recipe is an adaption from the Thai Kitchen Cookery cookbook.

 

 

Eve Turow for NPR

 

Makes 2 servings

1 tablespoon soybean oil

1 heaping tablespoon Massaman curry paste*

1/2 pound boneless chicken, cut into 1/4- to 1/2-inch pieces

2 small or 1 large potato(es) cut into small cubes

1 medium yellow onion, thinly sliced

1/2 cup thick coconut cream*

1 teaspoon salt

1 to 2 cups coconut milk

1 1/2 tablespoons coconut, palm or brown sugar

5 tablespoons dry roasted peanuts, chopped

1 tablespoon fish sauce

2 to 3 tablespoons lime juice

*Available at Asian grocery stores or in the international aisle in supermarkets.

Place 1 tablespoon of oil into the wok and turn the gas to low. Add the curry paste and fry until fragrant. Add the chicken, potatoes and onions, frying for 1 minute. Pour in the coconut cream and salt, stirring for another minute. Add the coconut milk, sugar, peanuts and fish sauce, and bring the fire up to medium. Stir until boiling and let simmer 20 to 30 minutes, until potatoes are cooked. Finish with lime juice. Serve with steamed rice or naan.