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Easy, Flavorful Massaman Curry

An easy one-pot meal that can feed a crowd or small family depending on whether you choose to double or triple the recipe. Make this flavorful Thai meal with any meat or fish you'd like or just eat it as a vegetarian dish. Serve over basmati or jasmine rice. I find I can make this right out of the pantry if I have fresh cilantro on hand or in the garden.

As always, experiment with the amounts and flavors below. This recipe does not have to be made with precise amounts of the following ingredients. And you can leave many of the ingredients out if you'd like. The more you experiment, the better cook you'll become!

In a large pot, heat:

2 tablespoons of olive or avocado oil

Add to the pot:

1 onion, diced

1 cup potatoes, diced

1 cup carrots, diced

Cook until softened, about 5 minutes. Add:

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon ginger

5 tablespoons of red curry paste

Cook for one minute, then add:

2 - 14oz cans of unsweetened coconut milk

1 & 1/2 cups of water

1 dash of cinnamon

1 pinch of nutmeg

1 pinch of cardamom

3 tablespoons soy sauce

2 tablespoons brown sugar

3 tablespoons peanut butter

3 tablespoons fish sauce

1 tablespoon Worcestershire sauce

Bring to a simmer and add the meat or tofu of your choice:

1 lb shrimp


1 lb chicken cut into bite size pieces


1 package tofu, cut into bite size pieces

Simmer till meats, potatoes, and carrots are cooked through. If a thicker stew is desired, in a small cup add:

4 tablespoons of corn starch

enough cold water to make a thick paste

Slowly drizzle the cornstarch paste into the simmering curry and bring to a boil to thicken slightly. Remove from heat and add:

Juice from 1/4 lime (use the remaining lime to garnish)

1/4 cup cilantro, chopped

Serve the hot curry over basmati or jasmine rice and consider passing around the following toppings: Sriracha sauce

Red pepper flakes

Chopped peanuts

Chopped cilantro

Sliced scallions


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