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Massaman Curry - Massaman Curry Recipe | Kathys Vegan Kitchen Recipe

The best Massaman Curry Recipe - Vegan / Vegetarian Style! Mouth watering delicious Massaman Curry Thai that everyone will love. Share & Pin now!

Ingredients

1 shallot, cut into thin slivers

2 garlic cloves, minced

2 teaspoons ginger, minced (or galangal root)

2 tablespoons Thai red curry paste

1 stalk lemongrass, thick layers removed, and minced

2 large carrots, sliced

8 ounces white button mushrooms, sliced thin

1 red bell pepper, sliced thin

1 head broccoli, cut into florets

1 1/2 cups vegetable broth

3 tablespoons peanut butter

1 cup fresh cilantro, chopped

Method

1

Begin by sauteing the shallots, onions, garlic, lemongrass, and ginger.

2

Add about 1/4 cup of the vegetable broth to prevent sticking.

3

Add the Massaman Curry Paste, the Thai Chili Paste, peanut butter, and half of the coconut milk.

4

Reduce heat and stir to prevent coconut milk from burning.

5

Then, add the potatoes.

6

Pour remaining vegetable broth over the potatoes and bring to a boil.

7

Next, add the carrots and mushrooms.

8

Stir and bring to a boil.

9

Cover and reduce to simmer for 10 minutes, allowing the potatoes and carrots to cook through.

10

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).

11

Now, uncover the pot and add the remaining coconut milk.

12

Stir, bring to a boil.

13

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).

14

Make sure the broccoli and carrots are submerged in the fluid so they cook.

15

Cook for 6-8 minutes, testing the broccoli to make sure it isn't overcooked.

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