While Sam and I were still dating, I asked him one day what his top 10 favorite foods were. Thai Curry made the list. I had never really heard of it before, let alone tasted it. So when he requested Thai Curry for his birthday dinner a few months after we were married, I went to an Asian Market in Provo to get the ingredients and the instructions on how to make it. I actually ended up getting a small recipe booklet from the market with several Thai recipes in it. This dish is simple, flavorful, and fairly inexpensive to make. Both of us love it! Several of the ingredients can't be purchased at typical grocery stores, so I suggest doing a Google search for an Asian Market near you. They're more common than you might think!
2 Tbsp. vegetable oil
3 Tbsp. massaman curry paste
1 can coconut milk or 2 c. coconut milk from a carton (generally stocked by soy milk; this is a lower-fat option)
1-1 1/2 pounds chicken, cut into bite-size chunks
3 Tbsp. fish sauce
3 1/2 Tbsp. sugar
2 Tbsp. tamarind liquid
1/3-1/2 cup roasted peanuts or cashews
3-4 medium sized potatoes, peeled and chopped into stew-size chunks
On medium heat, put vegetable oil in a pot, then add massaman curry paste. Stir-fry for 2-3 minutes. Add 1/2 can of coconut milk, stir-fry for 3-4 minutes until red bubbles appear. Add chicken and stir-fry for about 5-8 minutes. Add the rest of the coconut milk and 3/4 can of water (using coconut milk can). Add potatoes, fish sauce, tamarind liquid, and nuts. Simmer 30 minutes.
If it's too thick, add a little water. If it's too runny, simmer longer to thicken it. Remove from heat and serve over prepared rice. Jasmine rice is our favorite (you can find this in a typical grocery store), as it is sticky rice, but we also like white or brown rice in a pinch.