Thai 35 min

Massaman Curry (Vegan)

Name: Massaman Curry (Vegan)
Total time: 35 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 can (14 oz) coconut milk; 3 tbsp massaman curry paste; 2 medium potatoes, cubed; 1 cup butternut squash, cubed; 1 small onion, quartered; 1/3 cup roasted peanuts; 2 tbsp soy sauce; 1 tbsp tamarind paste; 1 tbsp palm sugar or brown sugar; 1 cinnamon stick; 3 cardamom pods; 1 bay leaf; 1 tbsp vegetable oil

VeganCurryThai

Ingredientsfor 2

380

Cal

10g

Protein

36g

Carbs

24g

Fat

11 can (14 oz) coconut milk
23 tbsp massaman curry paste
32 medium potatoes, cubed
41 cup butternut squash, cubed
51 small onion, quartered
61/3 cup roasted peanuts
72 tbsp soy sauce
81 tbsp tamarind paste
91 tbsp palm sugar or brown sugar
101 cinnamon stick
113 cardamom pods
121 bay leaf
131 tbsp vegetable oil

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Instructions

1
Scoop thick coconut cream from the top of the can. Heat with oil in a pot until it splits.
2
Add curry paste and fry 2 minutes until very fragrant.
3
Add potatoes, squash, and onion. Stir to coat.
4
Pour in remaining coconut milk. Add cinnamon, cardamom, and bay leaf.
5
Simmer for 20-25 minutes until vegetables are fork-tender.
6
Add soy sauce, tamarind paste, and sugar. Stir well.
7
Add peanuts. Simmer 5 more minutes. Remove whole spices. Serve over jasmine rice — massaman is the mildest, richest Thai curry.