Broccoli & Potato Massaman-ish Thai Curry

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It’s officially curry season and I am sooo ready. Vegetable Thai curries with thick coconut-based broths are my jam — they’re a good default weeknight meal, especially when you have a few different types of veggies taking up space in the fridge.

A massaman curry usually has beef (sometimes duck), potatoes, carrots, and peanuts in it and it’s less spicy than a red curry. I can’t easily find massaman curry paste in NYC, so I’ll assume you can’t either. This version is made with a red curry paste (super easy to find) and a little peanut butter to create that richness of a massaman.

My favorite short cut in the kitchen is curry paste. Just look for one without sugar added — I really like this Thai Kitchen version. Just a couple of spoonfuls pack a lot of flavor. I like mine a little spicy, but if you don’t just use a little less curry paste.

Today we’re using a simple broccoli and potato combo. If you want a higher protein version, add a cup and a half of shelled edamame or chickpeas. And of course, you can switch up the veggies — sweet potato, squash or pumpkin, carrots, cauliflower, snow peas — really anything you’d like, just consider how slowly or quickly the different elements will take to cook and add to the hot broth accordingly.

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Broccoli & Potato Massaman-ish Curry


A comforting plant-based weeknight curry.

Ingredients

  • 1 small red onion , thinly sliced
  • Avocado or other neutral-tasting oil
  • 2 tablespoons red curry paste
  • 1 teaspoon turmeric
  • ¼ teaspoon cinnamon
  • Pinch cayenne
  • 1 can coconut milk
  • 1 heaped tablespoon natural , no sugar or oil added peanut butter
  • 1 tablespoon tamari or coconut aminos
  • 12 ounces baby potatoes , sliced into quarters or halves depending on the size
  • 1 medium crown of broccoli , chopped into florets
  • Juice of ½ lime

To serve

  • 2 green onions/scallions , thinly sliced
  • Handful fresh cilantro , roughly chopped
  • Rice or other grain , optional, about ½ to 1 cup per person

Instructions

  1. In a large pot or dutch oven, heat enough oil to cover the base (alternatively, you can saute the onions in a little water here too) over a medium-high heat. Add red onion and cook for 5 minutes, stirring often, until softened and translucent.

  2. Add red curry paste, turmeric, cinnamon, and cayenne and cook, stirring for 1 minute.
  3. Add coconut milk, peanut butter, and tamari and whisk together to combine the spices and the liquids until you have a thick broth. Bring to a simmer.
  4. Once simmering add potatoes, cover, and cook for 8 minutes.
  5. Add broccoli, stir, and cover again for another 4 minutes until the potatoes are easily pierced with a fork and broccoli is tender and bright green.
  6. Remove from heat and stir in lime juice. Serve topped with scallions, cilantro, and over rice (if desired).
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