Thai Massaman Curry

​Massaman curry is the mildest of curries. While it is associated with Thailand, it may have persian roots. 

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To make this dish, you can either use a massaman curry paste or make your own. 
Each time I make this dish the taste varies, depending on what ingredients I have, I will adjust the recipe. Feel free to experiment!

Here is how to make your own massaman paste:

• 1 tsp chopped fresh ginger peeled
• 2 cloves of garlic minced

Heat these in 1 tbsp of coconut oil on medium heat, then add dry spices:

• 1 tsp chinese 5 spice
• 1 tsp cumin
• 1/4 tsp cayenne pepper
• 1/4 tsp turmeric

*Chinese 5 spice is made up of star anise, cinnamon, cloves, fennel seed and ginger. 

Other Ingredients in Dish:

• Choice of protein: Chicken, Duck, Beef, Tofu etc. 
• 2 large white potatoes boiled and diced
• 1 large yellow onion/and or 2 shallots
• 1 cup stock (chicken, vegetable, fish)
• 1 package of creamed coconut/can of coconut milk
• 4 plum tomatoes chopped
• 1/2 cup of chopped peanuts or cashews
• 5 kaffir lime leafs
• 1 tbsp GF flour to thicken
• splash of fish sauce

Directions:​
After the curry paste is made, add the chopped onion/shallot. Cook down and add the stock and protein. Brown the meat or tofu and add coconut milk, cream and tomatoes. Peel and boil the potatoes separately, then combine. Add nuts and lime leaves and bay leaf stirring over medium heat. Taste the curry, add salt, pepper and fish sauce to taste. Serve with chopped peanuts sprinkled on top and fresh squeezed lime

*Option for fresh coriander/cilantro. Some people like the taste but I find it overpowering. 
**Serve over your favorite type of rice. (Jasmine, white, brown)

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