massaman curry recipe

I've been making this for years...and have adapted it to suit our tastes.  This is my version:

1 T olive oil
1 onion, chopped
1 T minced garlic
1 t chopped fresh ginger
2 t five-spice
2 t cumin
1/4 t cayenne (we don't like it spicy, add more if you do)
1/2 t tumeric
1 t salt
1 can chicken broth
1 can coconut milk
potatoes, peeled and cut into 1/2-1 inch pieces (I use about 4-8 white or yellow potatoes, depending how big they are)
1 cup baby carrots (you could also use big carrots, peeled and sliced)
3 or so chicken breasts, cut into 1/2 inch slices
1/2 c or so frozen peas (I love peas, leave these out if you don't)
1/2 c chopped peanuts
3 T chopped cilantro (I leave this out when I don't have it)

Heat the oil over moderately low heat.  Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes.  Add the garlic, ginger, five-spice, cumin, cayenne, tumeric, and 1/2 t salt.  Stir until fragrant, about 1 minute.  Whisk in the broth, and then the coconut milk, bring to a simmer.  Stir in the potatoes and carrots, cover, and cook over low heat until they are almost tender, about 12 minutes.

Add the chicken to the sauce, cover, and simmer for 5 minutes.  Stir in the peas, peanuts, cilantro and remaining 1/2 t salt.  Turn the heat off, cover, and let steam until the chicken is just done and the peas are hot, about 2-5 minutes longer.

Serve over rice. 

Let me know how you like it, and if you make any changes!