When I was attending BYU I had the chance to spend a Spring & Summer in Chiang Mai, Thailand. I worked at an orphanage, au paired for my professor, took classes on world religion, sociology and thai language, and travelled to 12 countries around SE Asia, Europe and America. It was incredible, busy, fun and pretty life changing. Amidst all that learning and growing, I found some time to take Indian and Thai cooking lessons, and have loved making curries ever since. One of the best parts about Thailand is being able to eat out at any restaurant, and order anything you like for about 25c. When I first arrived, and couldn’t read the Thai alphabet or speak a word of the language, I would just point to the menu and try whatever they brought out. Thai’s eat the same common meats that we eat in England & America [chicken, shrimp, pork, beef], so it’s not risky to order like this, but once in a while they’ll bring out something SO spicy, that you have to re-order something edible, and for 25c. you don’t have to feel guilty about it.

I soon learned the names of the dishes that I loved, and the best little hidden-away street vendors that made them, and I would order the same dishes from the same places time and time again– yellow, red green, and Massaman curry, Tom Yum and Tom Kha, Pad Thai, Cashew Chicken, Sweet and Sour Chicken, and Mango and Sticky Rice from the night market were always awesome!

I loved watching the street vendors cook the food, and noticed that they used some common ingredients in every dish: lime juice, sugar and fish sauce, which I use in all of my Thai curries. Some of the spices and ingredients they use are harder to find here, so I use a good curry paste as a base, (which you can order from Amazon, or buy at your local Asian market), you only need 3 Tbsp, and it lasts in your fridge forever!

Anyway, if you love my Indian curries, you are going to love my Thai curries! And if you love creamy sauces, and peanut butter, you will be in Heaven. So here it is you guys! Enjoy:

1 Tbsp Olive oil
1 onion, diced
3 cloves minced garlic
2 tsp lazy ginger
3 Tbsp Massaman Curry Paste
1 14.5 oz can coconut milk
1 cup chicken stock
2 large carrots, peeled and sliced
2 russet potatoes, peeled & cut into bite-sized pieces
2 large/4 small chicken breasts, cut into bite-sized pieces
1/2 cup chopped salted peanuts
1/2 cup heavy whipping cream
1/4 cup peanut butter
3 tablespoons chopped cilantro
1 Tbsp fish sauce
2 Tbsp lime juice
1 Tbsp brown sugar (white is more traditional and works too)

Limes, Cilantro and white rice to serve

In a large saucepan, heat the olive oil over medium-high heat. Add the onion, garlic and ginger and cook for 4-5 minutes until softened. Add the curry paste and stir for 1 minute until blended and fragrant.

Stir in the chicken broth and the coconut milk and bring to a simmer.

Stir in the potatoes, carrots, and chicken and simmer over medium-high heat until the vegetables are tender, and the chicken is cooked through, about 15 mins.

Add the fish sauce, brown sugar, lime juice, cream, Peanut butter and peanuts and stir. Garnish with fresh cilantro and lime wedges, and serve with white jasmine, or thai sticky rice.      

<3 Sarah