(Vegetarian) Massaman Curry

Massaman Curry

    Author: Bold. Healthy. Homemade.

Recipe type: Lunch or Dinner

Prep time:  15 mins

Cook time:  20 min

Total time:  35 mins

Serves: 4 portions 

If there is one type of food I could never get tired of, it is Thai! From Phad Thai, Coconut Sticky Rice, to Red and Green Curry, I find that Thai food really satisfies any craving I am having- sweet, spicy, sour, bright and rich all at the same time. We are currently in the process of planning a trip to Thailand this summer, where we will live and work at our good friend Nee's school (check out more information about Nee and the awesome work she is doing here: https://samethread.com/blogs/news/69278403-meet-a-changemaker-suppunee-pargul/) 

With all the excitement of planning our first trip to Asia, we just can't seem to get enough Thai food! Earlier this week we went to dinner at a restaurant that served Massaman Curry. This peanut based curry was rich and bold without the over powering heat that curry can sometimes have. Serve over brown rice.

INGREDIENTS

• 1 Tablespoon Coconut Oil
• 3 Tablespoons Massaman Curry Paste
• 3 Tablespoons Tamerind Paste
• 3 Tablespoons Fish Sauce
• 1 Clove chopped Garlic
• 1 Inch Fresh chopped Ginger
• ½ Cup Peanut butter
• ½ Cup sliced Carrots
• ½ Thinly sliced Red Onion
• 1 Thinly sliced Red Bell Pepper
• 8 oz Bamboo Shoots
• 8 oz Water Chestnuts
• 14 oz Coconut Milk
• 2 Cups Water

INSTRUCTIONS

1. In a wok or pot, heat coconut oil and curry paste for a few minutes. This will help to really awaken the curry. After you saute the oil and curry, add the tamarind paste, fish sauce, garlic, and ginger. 
• If you cannot find Massaman Curry Paste, you can substitute Red Curry Paste, however Red Curry is quite a lot spicier than Massaman, so reduce the curry paste to about 1 Tablespoon (you can always add more if it is not spicy enough!)
2. After sautéing the spices for a minute add the peanut butter, coconut milk, and water. Stir until the peanut butter is evenly incorporated. 
3. Add the remaining vegetables (carrots, onion, red bell pepper, bamboo shoots, water chestnuts). Saute until the carrots and bell pepper are tender (about 20 minutes). If you find the sauce getting too thick, add additional water.
4. Serve the Massaman Curry over brown rice, topped with peanuts.