Description
A delicious Massaman curry made with roasted potatoes, coconut milk, and mixed vegetables.
Ingredients
Scale
- 2 14 oz cans coconut milk
- 4 cloves garlic minced
- 5 Tbs Massaman curry paste
- 3 heaping cups mixed vegetables
- 1 lb potatoes
- 2 Tbs Curry powder
- to taste salt
- to taste pepper
- 1/4 cup peanut butter
Instructions
- Peel your potatoes, cut them into small half-inch size cubes. Mix them in a bowl with the curry powder and season with salt and pepper.
- From here you have 2 options: Prepare a baking sheet with parchment paper, put all the potatoes on it and roast them for around 20 minutes at 425°F. Or simply fry them in a pan until browned and crispy.
- While the potatoes are roasting or frying, make the curry: Heat a bit of oil or vegetable broth in a pot. Add mixed vegetables and garlic and fry for around 5 minutes.
- Next and last, add coconut milk, Massaman curry paste, and optional peanut butter to that pot. Finally, season with salt and pepper and cook everything for around 15 minutes more.
- Divide curry on plates or in bowls. Top with roasted potatoes and enjoy.
Notes
- Ensure to adjust the salt and pepper according to taste.
- You can use any mixed vegetables you prefer or have on hand.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg