Thai Massaman Curry

By mirandavoegeli

Ingredients

• Massaman Curry Paste (makes enough for 4-5 curries):
• 3 dried red chilies
• 4-5 cloves garlic
• 1 1/4 tablespoons minced lemongrass
• 5 black peppercorns
• 1 teaspoon ground cumin
• 1 teaspoon coriander seeds
• 1 teaspoon fennel seeds
• 2 whole cloves
• 1 teaspoon fresh or ground ginger
• 1 teaspoon cinnamon
• 1 bay leaf
• Massaman Curry:
• 1-2 sweet potatoes, cubed
• 1-2 Yukon gold potatoes, cubed
• 2 large carrots, sliced
• 1 onion, sliced
• 1 bell pepper, sliced
• 1 package of extra-firm tofu (pressed and cubed) or 1 pound meat, sliced
• 1 can coconut milk
• 2-4 tablespoons massaman curry paste
• Accompaniments: basmati rice, chopped peanuts, chopped cilantro

Preparation

Step 1

Partially cook potatoes in oven, boiling water, or microwave.

If using meat, brown with some curry paste in a saute pan. Remove from pan and set aside. In the same pan, saute carrots, onions, and peppers in oil with 1 tablespoon curry paste. Add potatoes, meat or tofu, and coconut milk. Add more curry paste to taste. Simmer over low heat until potatoes are completely cooked. Serve over rice with chopped peanuts and cilantro.