Heat the oil in a large pot over medium low heat. Add onion and sauté for a minute until softened. Add the carrots and potatoes and cook for a minute or two. Add chicken, ginger, garlic and curry paste and sauté for 3 minutes.
Add coconut milk. Bring to a boil. Reduce heat and simmer for 10-15 minutes or until the chicken and potatoes are cooked through. Stir in the fish sauce, brown sugar, peanut butter and lime juice. Simmer 5 more minutes.
Serve with any type of rice (white, brown, and jasmine are my favorites) or over zoodles, spaghetti squash or quinoa.
Add veggies: mini corn, broccoli, green beans, red bell peppers, zucchini, bamboo shoots, baby corn, cauliflower.Choose your favorite meat: shrimp, tofu, beef, lambVegetarian Massaman Curry: Omit the chicken then either add extra vegetables, or substitute pan fried tofu or paneer (Indian cottage cheese).Vegan Massaman Curry: Omit the fish sauce and chicken and add extra vegetables, tofu or paneer. Storing Instructions: For best results, store yellow curry separately from the rice, in air-tight containers in the refrigerator for 3-4 days. Freezing Instructions: Massaman curry can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave. Serve with fresh cooked rice.