Massaman Curry

Bahan-bahan (4 porsi)

• 1 tablespoon canola oil (grapeseed oil, or similar neutral cooking oil)
• 1 (4-ounce) jar Thai red curry paste
• 1 small onion (chopped)
• 3 cloves garlic (minced (about 1 tablespoon))
• 2 tablespoons minced fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ¼ teaspoon ground cinnamon
• 1 (13.5-ounce) can full-fat coconut milk (do not use light or your broth will be too thin)
• 1 (13.5-ounce) can light coconut milk (or full-fat for a richer curry)
• 1 pound Yukon Gold or baby yellow potatoes (scrubbed and cut into ¾-inch chunks)
• 3 medium carrots (scrubbed and cut into ¼-inch coins)
• 1 tablespoon fish sauce
• 1 tablespoon peanut butter (creamy or crunchy)
• ½ teaspoon kosher salt
• 1 ¼ pound boneless, skinless chicken thighs or breasts (trimmed and cut into 1-inch pieces)
• 1 small lime (zest and juice (about 1 ½ tablespoons juice))
• ⅓ cup dry roasted peanuts (roughly chopped)
• ¼ cup chopped fresh cilantro
• Prepared brown rice