Creamy Massaman Curry
Serves: 2
Ingredient List:
– 1.5 tablespoons coconut cooking oil (No coconut flavor)
– 3 tablespoons massaman curry paste
– 400ml coconut milk
– 200g sweet potato, diced
– 200g meat, diced (Chicken, pork or beef)
– 1 medium carrot, diced
– 1 medium onion, thinly sliced
– 1/3 cup ground peanuts or cashew nuts
– 1 tablespoon fish sauce
– 1 tablespoon coconut sugar
– 1/2 tablespoon tamarind paste (optional, for a more tangy taste)
– 2 handfuls fresh cumin leaves (optional, for more freshness)
Cooking Method:
Start by heating oil in a pot or deep frying pan with a lid option, stir fry the curry paste until fragrant and starts to dissolve, about 2-3 minutes (add a splash of water if it burns to the pot). Pour in the coconut milk, stirring until the paste is completely dissolved and bring to a boil. Add in potato, meat, carrot, onion, nuts then cover and simmer on low heat for 10 minutes. Stir in fish sauce, sweetener, tamarind paste and let simmer for an additional 10 minutes, stirring once in a while to avoid burning to the bottom. If the curry starts to become too thick, add in an additional 50ml of water. When only 2 minutes left stir in the cumin leaves. Serve together with your favorite rice and a green salad.
