Thai Massaman Curry

Total Time: 50 minutes

Yield: SERVES 3-4 (with rice)

Ingredients:

• 1 lb chicken pieces OR tofu OR shrimp mmm
• 1-2 medium red potatoes, medium dice
• 1 14 ounce can coconut milk (I use lite becuase I don't prefer a big coconut flavor)
• 1 poblano pepper, small dice
• 1 small red pepper, thinly sliced
• 1 c grape tomatoes, halved
• 2-3 c of any other veggies that are in season, sliced. Sugar snaps, asparagus, zucchini, bell peppers, lima beans, eggplant, chick peas, bamboo shoots, broccoli....anything that makes you happy.  Or just leave it at the 'maters.
• 2 T coconut oil or vegetable oil
• 1 small onion, thinly sliced
• 1 large thumb-piece ginger, grated
• 4-5 cloves garlic, minced
• 1 red chili, sliced or 2 bird's eye chilis or 1/2 t crushed red pepper flakes
• 1/2 cup broth (veg or chix)
• 1 stalk lemongrass minced, or 3 T bottled prepared lemongrass
• 3 bay leaves
• 4 keffir leaves (opt)
• 1 t turmeric
• 1 t ground coriander
• 1 t whole cumin seed (1/2 t ground, if you can't find the seeds, but there is definitely a flavor difference)
• S&P
• 1/2 t ground cardamom or 4 green cardamom pods bonked
• 1 tsp. tamarind, or substitute 2 Tbsp. lime juice* (I've both are great, the tamarind is more tart / sour)
• 2 T fish sauce
• 1 T brown sugar
• Thai or sweet basil

Preparation:

1. Heat a large frying pan over medium-high heat. Drizzle in the oil and swirl around, then add the onion, ginger, garlic, and chili. Stir-fry 1-2 minutes to release the fragrance.
2. Add the stock, lemongrass, bay leaves, keffir leaves, turmeric, ground coriander, whole cumin seed, S&P,  cardamon, tamarind (or lime juice), fish sauce, and sugar. Stir with each addition and bring to a light boil.
3. Add the protein, stirring to coat, then add the coconut milk and potatoes. Return to a boil. Reduce heat to low, or just until you get a good simmer.
4. Simmer 30 to 40 minutes, stirring occasionally, until chicken and potatoes are tender. Add red pepper and tomato and all other veggies during last 5-10 minutes of coooking. Tip: if you prefer a more liquid curry sauce, cover while simmering. If you prefer a thicker curry sauce, leave off lid.
5. Taste-test the curry, adding more fish sauce for increased flavor/saltiness, or more chili if you want it spicier. If too sour, add a little more sugar. If too salty or sweet for your taste, add a touch more tamarind or lime juice. If too spicy, add more coconut milk.
6. Serve over basmati rice, jasmine rice, quinoa, or any other yum you have around.  Garnish with basil (preferably Thai).