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This is my version of the Massaman curry from my favorite Thai takeout place. Peanut-y, creamy, and coconut-y, it’s filled with so many good things!
Cook rice according to package instructions, using your preferred serving size and making enough for 6 servings.
Heat coconut oil in a large deep pan (use one with a lid because you’ll need it later) over medium heat. Add the curry paste and mash it into the oil until combined and hot.
Stir onion, garlic and ginger into the curry mixture. Saute for a few minutes until very fragrant and slightly softened.
Whisk in the coconut milk. Add the brown sugar, tamarind paste, peanut butter, lime juice, and tamari and whisk to incorporate.
Add potatoes and carrots. Cover the pot and bring to a simmer. Simmer for about 20 minutes (depending on the size of your potato chunks), or until potatoes are tender.
Add zucchini, mushrooms, and any other veggies you might be using that need to cook for a few minutes. Simmer for 2-3 minutes.
Finally, stir in the tomato wedges, baby corn, and tofu. Remove from heat and let it sit for a minute or two until tofu is heated through.
Serve over rice and top with roasted peanuts.
Adapted from The Gluten Free Vegan.
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