Another cooking adventure at home. We have a number of Thai curry spice mixes in the cupboard, usually one of every color. I particularly enjoy green curry, but I've been trying to branch out and try other variations. Sometimes I add in some frozen seafood, but often it is a medley of leftover vegetables.
Green pepper, red pepper, carrot, snow peas.
Coconut milk, Masaman curry paste, jalapeno, ginger, garlic and onion.
Masaman curry is sweeter than other varietions. I can see how it would pair well with chicken thighs and potatoes.
Topped with fresh cilantro.