Vegetarian Massaman Curry
1 tbsp vegetable oil
5-6 tbsp Massaman curry paste
1 1/2 cans coconut milk or cream (around 2 cups)
2-3 cups vegetable broth or water, more as needed
about 6 Potatoes, cut into 1 to 1 1/2″ cubes
2 x cans of drained chick peas
1 x star anise
2 tbsp palm sugar or brown sugar
2 x onions chopped
1 tbsp tamarind concentrate
salt to taste
1/4 cup chopped dry roasted peanuts
parsley for garnish
Rice, to serve
Instructions
1. Heat the oil in a pan over medium high heat. Add the onions, cook on low for 5 mins. Deglaze any bits stuck on the pan with a tablespoon or two of water, then transfer to a bowl and set aside.
2. In the pan add the massaman curry paste and 1/3 cup of coconut cream scooped from the
top of a can of coconut milk. Stir to combine and let fry until the oil splits from the cream and
sizzles outside of the curry paste. *If the can has not separated separated, just use the milk, it will
take longer to cook down before splitting.
3. Add the remaining coconut milk left in the first can, 2 cups of broth or water, the
potatoes, star anise, sugar, and tamarind. Bring to a simmer and let cook until the potatoes are
soft, 20-30 minutes depending on how large the potatoes are. Add more water or broth as needed
to thin and keep the potatoes covered.
4. Once the potatoes are just fork tender, add the chick peas into the curry and let cook
another 5 minutes. Towards the end of that cooking time, add another 1/2 to 3/4 cups of coconut
milk or cream from a second can of coconut milk.
5. Serve hot with a garnish of chopped peanuts and parsley. Eat with rice.
