Massaman Curry Massaman Curry Recipe Kathys Vegan Kitchen

MASSAMAN CURRY - MASSAMAN CURRY RECIPE | KATHYS VEGAN KITCHEN

Steps:

• Begin by sauteing the shallots, onions, garlic, lemongrass, and ginger.
• Add about 1/4 cup of the vegetable broth to prevent sticking.
• Add the Massaman Curry Paste, the Thai Chili Paste, peanut butter, and half of the coconut milk.
• Reduce heat and stir to prevent coconut milk from burning.
• Then, add the potatoes.
• Pour remaining vegetable broth over the potatoes and bring to a boil.
• Next, add the carrots and mushrooms.
• Stir and bring to a boil.
• Cover and reduce to simmer for 10 minutes, allowing the potatoes and carrots to cook through.
• Test the potatoes to make sure they are almost done before going to the next step (this will depend on how large you cut your potatoes).
• Now, uncover the pot and add the remaining coconut milk.
• Stir, bring to a boil.
• Add red peppers and broccoli (these vegetables are added last to ensure they are cooked the least amount of time, so they are not overcooked).
• Make sure the broccoli and carrots are submerged in the fluid so they cook.
• Cook for 6-8 minutes, testing the broccoli to make sure it isn't overcooked.

MASSAMAN CURRY

Steps:

• In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic, ginger, five-spice powder, cumin, cayenne, turmeric, and 1/2 teaspoon of the salt. Stir until fragrant, about 1 minute. Whisk in the broth and then the coconut milk; bring to a simmer. Stir in the potatoes, cover, and cook over low heat until they are almost tender, about 12 minutes.
• 2. Add the chicken to the sauce, cover, and simmer for 5 minutes. Stir in the peanuts, tomatoes, cilantro, and the remaining 1/2 teaspoon salt. Turn the heat off, cover, and let steam until the chicken is just done, about 2 minutes longer.
• Menu Suggestion: For this curry, steamed white rice is the only accompaniment you need.
• Wine Recommendation: For this bold curry, bursting with heat, spice, and sweetness, a fresh, aromatic white that won't get pushed around--a chenin blanc from the Loire Valley in France or from California, for example, or a sauvignon blanc from New Zealand--is a good match.