Vegetable Massaman Curry
A rich, mild Thai curry featuring tender potatoes, crunchy peanuts, and a fragrant coconut milk sauce.
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Ingredients
- 3 tablespoons Massaman curry paste
- 14 ounces Coconut milk
- 2 cups Potatoes, cubed
- 1 cup Carrots, sliced
- 1 medium Yellow onion, wedged
- 1/4 cup Roasted peanuts
- 1 cup Vegetable broth
- 2 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 1 tablespoon Tamarind paste
- 1 piece Cinnamon stick(optional)
- 1 cup Broccoli florets
Instructions
- 1
Heat a large pot over medium heat and add a splash of the coconut milk cream from the top of the can.
- 2
Stir in the Massaman curry paste and cook for 2 minutes until fragrant and the oil begins to separate.
- 3
Pour in the remaining coconut milk and vegetable broth, stirring to combine.
- 4
Add the potatoes, carrots, onions, and the cinnamon stick; bring to a gentle simmer.
- 5
Cover and cook for 15-20 minutes, or until the potatoes are fork-tender.
- 6
Stir in the soy sauce, brown sugar, and tamarind paste to balance the salty, sweet, and sour flavors.
- 7
Add the broccoli and cook for an additional 3-5 minutes until tender-bright.
- 8
Remove the cinnamon stick, stir in the roasted peanuts, and serve hot over jasmine rice.
Nutrition per Serving
345
Calories
8g
Protein
38g
Carbs
22g
Fat
6g
Fiber
12g
Sugar
850mg
Sodium
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