My hubby has been asking me to make Massaman Curry for a while now, and I could never get around to it. I finally made it happen this week and I'm so glad that I did! This was a delicious, easy, curry recipe, and it was just enough of a change from our other favorite curry recipes, that it was refreshing. Massaman Curry adapted from: allrecipes.com 2 Tbsp. vegetable oil 3 Tbsp. curry paste (mine was red) 1/4-1/2 tsp. ground ginger 2 chicken breasts, cubed 3 Tbsp. brown sugar 3 Tbsp. soy sauce 3 Tbsp. Worcestershire sauce 1/2 of 1/3 c. of chunky peanut butter (did that make sense?) 2 peeled, cubed potatoes 2 peeled, sliced carrots 1/2 of an onion, sliced 1 can of coconut milk 1 Tbsp. lime juice In a large saucepan, heat the oil over medium heat. Stir in the curry paste and ginger and cook it for 2 minutes. Add the chicken breast cubes and cook for about 3 minutes. Stir in the brown sugar, soy sauce, Worcestershire sauce, peanut butter, potatoes, carrots, onions and coconut milk. Bring it to a boil and then reduce the heat to medium low. Cover and simmer for 20 minutes, or until the chicken is cooked through and the veggies are tender. Add the lime juice and cook it for 5 more minutes. Serve it over rice or rice noodles.