Who knew that you could purchase so many of the ingredients in this exotic southeast Asian dish at markets during the fall? Right now many of our farmers have fresh ginger (Love Dove Farm, Next Step Produce, Mock's Greenhouse, The Farm at Sunnyside, and Rainbow Hill Farm to name a few) and lemongrass (Country Pleasures Farm and Evensong Farm). The onions, potatoes, and chicken are abundant! Once you've made this a few times adapt it as you see fit, swapping out potatoes for other vegetables, chicken for fish or tofu, peanuts for cashews. It won't be a traditional massaman curry, but it will still be delicious!
Serves four to six
2 tablespoons coconut or vegetable oil
1 small onion, chopped
2 cloves garlic, minced
1 inch piece of fresh ginger, minced
1/2 cup red curry paste
1 teaspoon ground coriander
1/2 teaspoon turmeric
3 whole star anise
1 cinnamon stick
2 Kaffir lime leaves (optional)
I stalk lemon grass, cut into 1 inch pieces and smashed with side of a kitchen knife
1 14 ounce can full-fat coconut milk
3 cups chicken stock
1 teaspoon salt, more to taste
2 lbs boneless skinless chicken thighs
1 lb potatoes, cut into 1/2 inch cubes
1 cup sliced shiitake mushrooms (optional)
1/2 cup roasted unsalted peanuts
1 tablespoon fish sauce, more to taste
1 whole lime, juiced
brown sugar to taste
Garnish: chopped fresh cilantro
Heat oil in large Dutch oven over medium heat. Add onion, garlic, and ginger and cook until softened, a few minutes. Add the curry paste, coriander, and turmeric and stir to combine. Add the star anise, cinnamon stick, kaffir leaves and stir to combine. Add the coconut milk, stock, and salt.
Bring to a boil and add the chicken thighs, and simmer for 20 minutes. Add the potatoes and peanuts and simmer for 10 minutes. Add the mushrooms and cook another 10 minutes.
Remove the chicken thighs, place on a cutting board, and shred/chop with a knife and fork and return to pot. Add fish sauce, lime juice and taste. Adjust seasoning with a little brown sugar, more fish sauce, or salt.
Fish out whole spices, lemongrass and lime leaves and serve with rice (or zucchini noodles) and chopped cilantro.