Ingredients:2 tbsp. oil1 onion, chopped2 lb boneless chicken breast or thighs, cut into strips2 cloves garlic, minced2 carrots, peeled and sliced 2 large potatoes, peeled and cubed2 (14 oz) cans coconut milk 8-10 tbsp. massaman curry paste (or red curry paste)*1 (8 oz) jar satay sauce1 red pepper, chopped3 oz. roasted peanuts
*The more curry paste, the spicier. If you can't find massaman paste, you can use red curry but it tends to be spicier.Heat oil in a soup pot. Add onion.
Cook for a few minutes, until onion starts to change color.Add chicken and garlic. Stir and saute until no longer pink.Add carrots and potatoes.Add coconut milk and curry paste and stir well. I used 8 tbsp. curry paste and thought it could have used more, it was only a little spicy.Simmer until potatoes soften, about 15 minutes.(This is the point at which I realized this stuff wasn't all going to fit in the pan! Transferred to the soup pot.)Add satay sauce and stir well.Add red pepper. Simmer an additional 5 minutes.Add peanuts. Stir again and simmer for 2 more minutes.Serve over rice!