Massaman Curry
A rich, aromatic Thai curry with warm spices, tender protein, and potatoes simmered in a velvety coconut sauce. Customize with your choice of protein and vegetables for endless variations.
Ingredients
Method
Cut protein into 1-inch chunks, potatoes into 1-inch cubes, secondary vegetable into chunks, and slice onion. Mince garlic and ginger.
Heat coconut oil in a large pot over medium-high heat. Add curry paste and cook for 1–2 minutes, stirring frequently, until fragrant.
Add onion, garlic, and ginger; sauté for 2–3 minutes until softened. Stir in protein and cook 3–4 minutes until lightly browned on the outside.
Pour in coconut milk and vegetable broth, stirring well. Add potatoes and bring to a simmer.
Reduce heat to medium-low and simmer for 25–30 minutes, until potatoes are tender and protein is cooked through.
Add secondary vegetable and continue simmering for 5–8 minutes until just tender.
Stir in fish sauce, lime juice, and sugar. Taste and adjust seasoning as needed.
Divide among bowls and top with fresh cilantro and crushed roasted nuts. Serve with jasmine rice or rice noodles.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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