Broccoli & Potato Massaman-ish Thai Curry
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.
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
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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.
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Add red curry paste, turmeric, cinnamon, and cayenne and cook, stirring for 1 minute.
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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.
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Once simmering add potatoes, cover, and cook for 8 minutes.
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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.
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Remove from heat and stir in lime juice. Serve topped with scallions, cilantro, and over rice (if desired).
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