After all the decadent European eats, I was craving Asian food. I noticed a bag of basmati rice, and instantly thought of curry.

This is a more Thai influenced curry, as opposed to an Indian style. It’s actually pretty simple; the hardest part is smelling the curry while you’re waiting for it to finish.

You will need:

• 1 yellow onion
• 3 cloves of garlic
• 1 package of chicken thighs
• 3 tablespoons Massaman curry paste
• 1 cup chicken stock
• 1 can unsweetened coconut milk
• 3 carrots
• 3 Yukon potatoes
• 2 tablespoons vegetable oil

First, get your veggies prepped. Peel the carrots and potatoes and slice them in medium chunks.

I actually blended the onion and garlic into a purée, so it could really incorporate into the curry. You can do it in a food processor, but I used my immersion blender. If you do the same as me, you’ll have to add a little water to get the mixture going.

Next up: chicken. Cut the chicken into large chunks. If you’re being health conscious, you could certainly use chicken breast… But I really prefer thighs in stews like this.

Check the Asian section of your grocery market to see if they have Massaman curry paste. If not, I’m sure you can order it online.

Heat the vegetable oil in a large pot. Add the curry paste and chicken, and stir around while the chicken starts to cook.

Then add the onion purée, potatoes, and carrots. Stir so everything is coated in the curry paste.

Add your coconut milk and chicken stock, and bring the mixture to a boil. Reduce the heat, cover, and simmer the curry for half an hour. After that, remove the lid and simmer for another half hour, uncovered. This lets the curry thicken up and makes your house smell amazing.

Once your hour is up, spoon the curry over basmati rice and dive in!