Massaman Curry

Times (hr:min)

Prep	Cook / Bake	Total
00:30	00:30	01:00

Servings: ~6

Ingredient List

	#	Unit	Ingredient
{{< cx >}}	2	Tbsp	olive oil
{{< cx >}}	1	small	onion, diced
{{< cx >}}	1	tsp	cumin powder
{{< cx >}}	1	tsp	coriander powder
{{< cx >}}	1	tsp	tumeric
{{< cx >}}	1	tsp	cayenne pepper
{{< cx >}}	1/4	tsp	ground cinnamon
{{< cx >}}	1	dash	cardamom
{{< cx >}}	1	dash	nutmeg
{{< cx >}}	5	Tbsp	red curry paste
{{< cx >}}	2-3	Tbsp	soy sauce
{{< cx >}}	2-3	Tbsp	peanut butter
{{< cx >}}	1-2	Tbsp	maple syrup
{{< cx >}}	2	14oz cans	light full fat coconut milk
{{< cx >}}	1-1-1/2	cups	water or chicken broth
{{< cx >}}	2	large	chicken breasts, cubed
{{< cx >}}	2	medium	potatos, skinned & cubed
{{< cx >}}	2	large	carrots, skinned & diced
{{< cx >}}	1	large	green pepper, diced
{{< cx >}}	1-2	Tbps	lime juice
{{< cx >}}	1	handful	fresh cilantro, chopped

Instructions

1. Heat large pot or dutch oven over medium heat. Add olive oil and diced onions. Sauté until soft. Add spices & curry paste. Stir to mix.
2. Pour in soy sauce, peanut butter, maple syrup, coconut milk and water (or chicken broth). Bring to a simmer.
3. Add chicken, potatos and vegetables. Simmer for 30 minutes or until chicken and veggies are cooked.
4. Stir in lime juice.
5. Top with fresh cilantro. Serve with Rice.

Tip

Adjust spice amounts according to taste. Add whatever vegetables you like. Substitute chicken for tofu or chickpeas.

Bon Appétit!