Massaman Curry
Easy one pot curry. Indian and Thai inspired.
| Yield | Servings | Prep Time | Cook Time |
|---|---|---|---|
| ~6 | 30 mins | 30 mins |
Ingredients
| Ingredient | Amount | Unit |
|---|---|---|
| Olive oil | 2 | Tbsp |
| Onion, diced | 1 | small |
| Cumin powder | 1 | tsp |
| Coriander powder | 1 | tsp |
| Tumeric | 1 | tsp |
| Cayenne pepper | 1 | tsp |
| Ground cinnamon | ¼ | tsp |
| Cardamom | 1 | dash |
| Nutmeg | 1 | dash |
| Red curry paste | 5 | Tbsp |
| Soy sauce | 2-3 | Tbsp |
| Peanut butter | 2-3 | Tbsp |
| Maple syrup | 1-2 | Tbsp |
| Light full fat coconut milk | 2 | 14oz cans |
| Water or chicken broth | 1-1 ½ | cups |
| Chicken breasts, cubed | 2 | large |
| Potatoes, skinned and cubed | 2 | medium |
| Carrots, skinned and diced | 2 | large |
| Green pepper, diced | 1 | large |
| Lime juice | 1-2 | Tbsp |
| Fresh cilantro, chopped | 1 | handful |
Instructions
- Heat large pot or dutch oven over medium heat. Add olive oil and diced onions. Sauté until soft. Add spices & curry paste. Stir to mix.
- Pour in soy sauce, peanut butter, maple syrup, coconut milk, and water (or chicken broth). Bring to a simmer.
- Add chicken, potatoes, and vegetables. Simmer for 30 minutes or until chicken and veggies are cooked.
- Stir in lime juice.
- Top with fresh cilantro. Serve with Rice.
Tip
Adjust spice amounts according to taste. Add whatever vegetables you like. Can substitute chicken for tofu or chickpeas.
Bon Appétit!
Source
Minimalist Baker