Masaman Chicken Curry

Happy Sunday everyone!

I recently went to a Thai restaurant for lunch and had no clue what to do with myself. Masaman Curry was recommended to me by a coworker and I took a chance because I didn't know what else to do. That was about two weeks ago and I have been craving this stuff every day since. I had never had curry before much less knew what it was comprised of. Luckily I found this wonderful recipe from Favorite Family Recipes that was so easy - it looked exactly like what I'd had at the restaurant! You can imagine my excitement. My recipe is based off of this one with some extra veggies (obv) and some other little tweaks. It turned out awesome!! Please give it a try even if you're scared of curry because it will change your life and curry isn't scary. Spice level is completely adjustable and so is the protein. Enjoy!!

Serves: 4
Total cooking time: 30 minutes

Ingredients: 
- 1 tbsp oil
- 1 lb raw chicken, sliced thin
- 1/2 can Masaman curry paste (pictured below, found easily at any asian grocery)
- 1 can coconut milk (I used light)
- 1 tbsp fish sauce
- 1/2 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- juice from 1 quarter of a lime
- 1/2 tsp ground ginger
- 1 tbsp chopped cilantro
- sriracha to taste (I used about 1 tsp)
- 1 tbsp peanut butter
- 1/4 C peanuts
- 1 red bell pepper, sliced thin
- 1 broccoli crown, cut into small pieces
- 1 onion, sliced thin
- 1 handful baby carrots, chopped thin
- 1 medium-sized zucchini

Brown rice for serving.
Avocado slices for serving, optional

Instructions:
- Heat oil in a large pan over medium heat
- Add your 1/2 can of curry paste to the hot oil, stir, and cook for 2-3 minutes
- Add half your can of coconut milk (full of healthy Omega 3 fats!!) and stir until well combined
- Bring to a boil and then lower to a simmer
- As your sauce is simmering, stir in fish sauce, Worcestershire sauce, brown sugar, lime juice, cilantro, and ginger
- Add raw chicken, onion, bell pepper, broccoli, carrots, zucchini and bring to a boil again
- Turn down to a simmer and let your mixture cook until chicken is cooked through and veggies are soft, about 7-8 minutes
- Stir in the rest of your coconut milk, peanut butter, peanuts, and sriracha until combined and let simmer for 5 more minutes.
- Serve with brown rice (or whatever kind of rice you like), and avocado slices if you're feeling fancy

**Chicken can be subbed for tofu or potatoes (potatoes may need an extra few minutes to simmer
until they're soft)