Easy 1-Pot Massaman Curry

Name: Easy 1-Pot Massaman Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Asian, Indian
Ingredients: 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)); 1 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)); 2 potatoes cut into bite-size pieces; 2 large carrots, peeled and diced 1/4-inch thick; 1 400ml can of 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

9 steps

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!

Updated at: Thu, 17 Aug 2023 06:36:31 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories602.3 kcal (30%)

Total Fat38.9 g (56%)

Carbs40 g (15%)

Sugars10 g (11%)

Protein28.4 g (57%)

Sodium1028 mg (51%)

Fiber5.2 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

0.5 lbshrimp

seafood option — wild caught when possible

1skinless chicken breast

large, cubed, meat option, free - range, local, organic, when possible

2 Tbspcoconut oil

or avocado, if avoiding oil, sub water and add more as needed

1onion

1 tspwhole cumin seed

or sub powder

1 tspwhole coriander seed

or sub powder

5 Tbspred curry paste

we love, brand

2potatoes

cut into bite-size pieces

2carrots

large, peeled and diced 1/4 - inch thick

1 x 400mlcan of coconut milk

1 cupswater

¼ tspground cinnamon

1 dashcardamom

1 dashnutmeg

2 Tbspcoconut aminos

or sub tamari or soy sauce, but start with less as they ' re saltier

1 Tbspmaple syrup

or coconut sugar, or sub stevia to taste

2 Tbsppeanut butter

in place of traditional roasted peanuts — can sub roasted peanuts

roasted salted peanuts

chopped

Instructions

Step 1

Alternatively, add meat such as shrimp or chicken to the curry once it’s simmering (during step 4) and simmer until cooked completely through. (Or sauté first)

Step 2

Heat a large pot or dutch oven (we like this one) over medium heat. Once hot, add oil (or water) and shallot. Sauté 2 minutes, stirring frequently. Turn down heat if browning too quickly.

Step 3

Add whole cumin and coriander seeds (or powder) and sauté for another 1-2 minutes, stirring frequently. Then add red curry paste and stir to combine. Cook for 1 minute more.

Step 4

Add potatoes and carrots and stir to coat. Cook for 2 minutes. Then add coconut milk, water (starting with the lesser amount), cinnamon, cardamom, nutmeg, coconut aminos, maple syrup, and peanut butter. (Reserve lime juice for later).

Step 5

The liquid should cover all of the ingredients — if it does not, add a bit more coconut milk or water to cover. Bring to a simmer over medium-high heat.

Step 6

Once it reaches a low boil, reduce heat to a simmer (add meat at this time if cooking with shrimp or chicken) and cook for 10-15 minutes uncovered. You don’t want it boiling, so ensure it’s cooking over low heat at a simmer.

Step 7

Add lime in the last few minutes of cooking and stir. Then taste and adjust flavor as needed, adding more lime for acidity, salt or coconut aminos for saltiness, curry paste for heat / more intense curry taste, maple syrup for sweetness, cinnamon or nutmeg for warmth, or peanut butter for creaminess / more intense peanut flavor.

Step 8

Stir and cook a few minutes more. Then turn off heat and let stand for at least 5 minutes before serving (this allows the flavors to meld).

Step 9

To serve, divide between serving bowls and enjoy as is or with a side of rice, cauliflower rice, quinoa, or steamed greens (optional). Fresh lime juice, cilantro, and roasted peanuts (optional) make lovely additions as well.

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