Easy 1-Pot Massaman Curry

Name: Easy 1-Pot Massaman Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian
Ingredients: 1 batch Crispy Baked Peanut Tofu ((vegan-option)); 1/2 lb. shrimp ((seafood option — wild caught when possible)); 1 large skinless chicken breast, cubed ((meat option — free-range, local, organic when possible)); 2 Tbsp coconut or avocado oil ((if avoiding oil, sub water and add more as needed)); 3 medium shallots, thinly sliced ((or sub 1 small onion)); 1 tsp whole cumin seed ((or sub powder)); 1 tsp whole coriander seed ((or sub powder)); 5 Tbsp red curry paste ((we love Thai Kitchen brand)); 1 ½ cups baby potatoes cut into bite-size pieces; 2 large carrots, peeled and diced 1/4-inch thick; 2 14-oz. cans light fat coconut milk; 1-1 ½ cups water; 1/4 tsp ground cinnamon; 1 dash each cardamom and nutmeg ((if you don't have, omit)); 2-3 Tbsp coconut aminos ((or sub tamari or soy sauce, but start with less as they're saltier)); 1-2 Tbsp maple syrup or coconut sugar ((or sub stevia to taste)); 2 Tbsp peanut butter ((in place of traditional roasted peanuts — can sub roasted peanuts)); 1-2 Tbsp lime juice ((or lemon)); Cauliflower Rice, Rice, or Quinoa; Lime wedges; Fresh cilantro; Steamed or curried greens; Roasted salted peanuts, chopped

Instructions

Prep:10minCook:30min

Simple, 1-pot Massaman curry made without store-bought Massaman curry paste! Simply use spices you have on hand plus Thai red curry paste to achieve this flavorful, rich Massaman curry! Optional protein suggestions for vegans, pescatarians, and meat-eaters!

Easy 1-Pot Massaman Curry

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Instructions

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