Massaman Curry
Serves 4
50 min
INgredients
- 2 Tbsp coconut oil
- 3 medium shallots, thinly sliced
- 1 tsp cumin seeds/powder
- 1 tsp whole coriander seed /powder
- ¼ tsp cardamom
- ¼ tsp nutmeg
- 1/4 tsp ground cinnamon
- 4 Tbsp yellow curry paste
- 1 ½ cups baby potatoes cut into halves
- 2 large carrots, peeled and sliced
- 350g vegan protein/chicken breast, chopped
- 2 x 400ml tins cans light fat coconut milk
- ½ cups water
- 2-3 Tbsp Fish Sauce (Nam Pla) or Low salt Tamari
- Tbsp light brown sugar
- Tbsp crunchy peanut butter
- Salt and pepper
- 1-2 Tbsp lime juice
- Fresh Coriander
- Thai basil
- Fresh Thai chillies, sliced
method
- Heat a large wok over medium heat.
- Add oil and shallots and sauté for 2 minutes, stirring frequently.
- Turn down heat if browning too quickly.
- Add whole cumin and coriander seeds/powder and sauté for another 1-2 minutes, stirring frequently. Then add yellow curry paste and stir to combine. Cook for 1 minute more.
- Add potatoes and carrots and stir to coat. Cook for 2 minutes. Then add coconut milk, water(starting with the lesser amount), cinnamon, cardamom, nutmeg, fish sauce, light brown sugar, and peanut butter. (Reserve lime juice for later).
- The liquid should cover all the ingredients — if it does not, add a bit more coconut milk or water to cover. Bring to a simmer over medium-high heat.
- Once it reaches a low boil, reduce heat to a simmer (add protein at this time) and cook for 10-15minutes uncovered.
- Add lime juice toward sthe last few minutes of cooking and stir. Then taste and adjust flavour as needed, adding more lime for acidity, and salt/fish sauce/Tamari for saltiness.
- To serve, divide between serving bowls and enjoy as is or with a side of rice, cauliflower rice, quinoa, or steamed tenderstem broccoli.
- Top with a squeeze of fresh lime juice, coriander, Thai basil leaves, sliced red chillies and chopped roasted peanuts.
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