By the Gracious Vegan
After pinning down Red and Green Thai Curry, I was still having trouble making a good Massaman curry, the scrumptious dish where vegetables swim in sweet peanut sauce. We have a food cart in town that makes fabulous Massaman curry, so I had a very high standard to reach. Finally I succeeded. I have the discarded recipes and rejected homemade curry pastes to prove it. Once I tried the Maesri brand of curry paste and went back to the traditional way of preparing Thai curries, I was home free. This version is divine, Thai comfort food at its finest.
Makes 2-3 servings
Prep: Spoon a few tablespoons of coconut cream from the top of the can of coconut milk into a Dutch oven or large skillet.
- One 14 ounce can coconut milk, regular
Stir the rest of the coconut milk together with these in a bowl and set aside.
- 1½ cups mild vegetable broth or water
- 1 Tablespoon of Thai thin soy sauce or more to taste
- ½ Tablespoon brown sugar
- ½” piece of fresh ginger, peeled and grated (or ½ teaspoon ground)
Heat the coconut cream on medium.
Sauté the curry paste in the coconut cream, stir with a wooden spoon or silicone spatula for 5 minutes. It should be fragrant but not burned.
- ¼ cup Massaman curry paste (I like Maesri brand)
Stir in the coconut milk mixture, bring it to a boil, then reduce heat and simmer for 5 minutes, uncovered.
Add vegetables, tofu, and other chunky ingredients and simmer for another 8 to 10 minutes, uncovered, or until vegetables are slightly tender but still have a little bit of firmness to them.
- (optional) 8 ounces baked or fried tofu sliced into 1/4 inch thin strips
- 1 red bell pepper, seeds removed and sliced into 1/2 inch wide strips
- ½ white, yellow, or red onion, thinly sliced
- 1 carrot, thinly sliced
- 1 medium-large potato, peeled and cubed
- 1-2 Tablespoons peanut butter (crunchy or creamy)
- 2 Tablespoons chopped roasted peanuts
- Sriracha sauce to taste
Remove from heat, taste and season with more Thai thin soy sauce and lime juice if desired and let stand for 5 minutes. Serve with hot rice.
Boiled jasmine rice, for serving
Timing: 25-30 minutes
Nutrition: Mostly whole-food