So Massaman curry is probably one of my favorites when it comes to Thai food. I’m not sure if it’s the potatoes that are dripping with all the curry goodness or what, but man oh man, yesterday’s dinner was ON POINT (including the plating!). I improvise a lot of recipes and this was nothing less of that of course :-P. But I do have to say, adding sweet potato instead of the regular starchy potato definitely gave the curry a whole different aspect and definitely tasted A LOT better and it’s A LOT more healthier! I made my own curry paste at home and of course did add more veggies with a spin rather than the traditional potatoes and peanuts, tofu, and onions! This curry is definitely good with quinoa, noodles, or even a nice bowl of Basmati rice (which is what I ate last night with it!)
For the curry:
- 1 1/2 table spoon of pure sesame oil
- 1 fresh broccoli head cut into florets
- 1/2 diced red bell pepper
- 1 medium sized sweet potato
- 2 shallots diced
- 1/2 box of Pre-cut Bella mushrooms
- 1 can of Lite Coconut milk
- 1 fresh jalapeno
- 1-2 sprigs of scallions/green onions
- a few cilantro leaves for garnish
For the paste:
- 1/4 cup of peanuts
- 1/4 cup of cashews
- 1 tbsp. ground coriander
- 1 tsp. cumin
- 1/2 tsp. cinnamon
- 1/4 tsp. cloves
- 1/8 tsp. black peppercorns
- 1/8 tsp. ground nutmeg
- 1/8 tsp. cardamom seeds
- 1 tsp. turmeric
- 5-10 dried red chili peppers – I soaked them in hot water for about 10 minutes **NOTE: you can seed these peppers if you want, but I chose not to for extra spice
- 1/2 cup of Lemongrass. I used the lemongrass paste I found in the produce aisle
- 1 three inch piece of fresh ginger root, sliced
- 4 garlic cloves
- 2 shallots
- half a lime’s rind
- 1/4 cup maple syrup (any brand you like!)
- Juice of 2 limes
- Salt to taste
- **Optional: Add 1 tsp. of red chili powder for extra spice kick
To prepare the paste:
- Take a medium size pan and turn on stove to medium heat. Put cashews, peanuts, cumin seeds, cloves, black peppercorns, and cardamom seeds into the heated pan. Let them fry for about 2-5 minutes with constant stirring to make sure nothing is being burnt. Turn off heat and let it cool DO NOT ADD OIL! This is strictly to release the flavors of the spices!
- In a small pot, add hot tap water and place the the dried red chili peppers in there and let it sit for 10 minutes.
- In a blender, add shallots, the cooled pan ingredients (cashews, peanuts, cumin seeds, cloves, black peppercorns, cardamom seeds), garlic cloves, ginger, lemon grass, lime juice, lime rind, maple syrup, soaked chili peppers, turmeric, red chili powder (optional), cumin, coriander, cinnamon, nutmeg, and salt. Blend to a paste consistency. **NOTE: Add a little bit of water (about 1-2 tablespoons) if the blender is struggling! Set aside.
To prepare the curry sauce:
- Add two teaspoons of any oil of your choice (I used olive oil) into a medium sauce pan and let it heat up
- Add the paste in and fry the paste in the hot oil for about 15 minutes. The recipe above makes a huge amount of paste so I definitely can make this twice! I would say use about 1/2 the curry paste and fry that!
- Add in the coconut milk and stir thoroughly and let the pot simmer on low for about 20-25 minutes.
To prepare the veggies:
- While the sauce is simmering away, in another pot, heat a sauce pan and add in the sesame oil
- Add in all your desired vegetables and let them fry for about 10-15 minutes.
- Add about a cup of water and add the lid to the vegetables so that the sweet potatoes can become tender and are cooked through. This should take about 10-15 minutes until the water is almost evaporated.
- **SMALL SECRET: DO NOT add salt to the veggies just to control the fact that you added salt already to the curry paste!
- Once the water has evaporated mostly and the veggies are tender and cooked, add the curry sauce from the other pot and combine the veggies and the curry sauce. Let that simmer for another 15 – 20 minutes.
- Top with fresh jalapeno slices, scallions, and/or cilantro! ENJOY! 🙂