Massaman Curry
Massaman curry is very easy to make once you procure a can of the concentrated curry paste by Mesri. Personalize with your own ingredients, make it vegan if you wish, add protein or not, and kick up the heat of this mild base with a few hot peppers if you like. Serves 4-6.
Ingredients
1 can Mesri Masaman curry paste
1 can unsweetened coconut milk (we use Chaokoh brand)
1 c chicken or vegetable stock, plus more if needed
1 T ginger, grated
½ c onions, peeled
1 T oil for sautéing
½ c potatoes, peeled
½ c carrots, peeled
½ c protein of your choice, optional
2 T peanut butter
Handful of shelled peanuts, optional
1 jalapeño pepper, peeled and seeded, optional
Coarsely chopped mint or cilantro leaves, optional
We like this brand of coconut milk. The cream tends to settle to the bottom, so store upside down then flip it over when you open.
Method: cut onions, potatoes and carrots into bite size (about 1 inch square) chunks. Cook potatoes separately in boiling water till not quite tender, maybe 15 minutes. Sauté onion in oil till it becomes translucent; add carrots and ginger and cook over low heat till carrots are tender, stirring frequently. Add most of the can of curry paste, peanut butter and coconut milk and stir over low heat until combined and warm. Add stock, stirring, to desired consistency; the sauce should be medium-thick. Add shelled peanuts and jalapeños if desired. Garnish with chopped cilantro or mint leaves and servw over rice.
