Welcome to my recipe portion! Am I going to give you a background of why I started cooking? Fuck no. Am I going to give a long ass story before getting to the part that you’re all looking for? Fuck no. Am I going to post pics? Probably fucking not. Let’s get started.

I typically cook for 2 but honestly it can make enough for 4 + leftovers. I would block out 1.5 hours to make this.


  • -4oz of Massaman Curry Paste (get at the asian market)
  • -2 tbs oil – canola or vegetable
  • -2 – 14 oz cans of coconut milk
  • -1 inch of ginger- sliced
  • -handful or cilantro – chopped
  • -2 tbs of brown sugar (I use dark)
  • -2 tbs of fish sauce
  • -1 tbs lime juice (I use one whole lime)
  • -1 tbs Worcestershire sauce
  • -1/2 yellow onion – sliced
  • -1 lb chicken thighs – sliced thin
  • -3 small or medium potatoes (I use russet) – cut into cubes
  • -2 carrots – peeled and sliced
  • -1 tbs peanut butter
  • -1 tsp Red pepper flakes – for spice. Less if you like less spicy.
  • -2 + cups of cooked rice to serve OR naan OR both!


  1. 1) Heat the oil in a large pot (when I say large, I mean LARGE) over medium heat.
  2. 2) Add in the curry paste – whisk if needed until it’s broken up. Add in a little more oil if you’re having a hard time.
    1. a) It should not be liquidity but should be less of a paste.
  3. 3) Add in one can of the coconut milk – whisk together with the paste until smooth.
  4. 4) Add in ginger, sugar, dish sauce, cilantro, lime juice and Worcestershire and bring to a boil.
  5. 5) Add in the chicken and onion and reduce to low heat. Ensure all ingredients are coated.
  6. 6) When chicken starts to become white (but still under cooked), add in the other can of coconut milk and bring to a boil again.
  7. 7) Add in peanut butter + chili flakes and stir until everything is mixed
  8. 8) Add potatoes and carrots, drown the heat to simmer and cover for about 15-20 minutes (depending on how large the potatoes are cut.
  9. 9) Using a fork, stab the potatoes to see if they’re soft. The fork should go all the way through the potato to the point where the potato almost breaks apart.
  10. 10) Serve over rice or Naan – yasss!

Try this out for yourselves, Babes!