Massaman Curry Massaman Curry Recipe Kathys Vegan Kitchen

MASSAMAN CURRY - MASSAMAN CURRY RECIPE | KATHYS VEGAN KITCHEN

Steps:

• Begin by sauteing the shallots, onions, garlic, lemongrass, and ginger.
• Add about 1/4 cup of the vegetable broth to prevent sticking.
• Add the Massaman Curry Paste, the Thai Chili Paste, peanut butter, and half of the coconut milk.
• Reduce heat and stir to prevent coconut milk from burning.
• Then, add the potatoes.
• Pour remaining vegetable broth over the potatoes and bring to a boil.
• Next, add the carrots and mushrooms.
• Stir and bring to a boil.
• Cover and reduce to simmer for 10 minutes, allowing the potatoes and carrots to cook through.
• Test the potatoes to make sure they are almost done before going to the next step (this will depend on how large you cut your potatoes).
• Now, uncover the pot and add the remaining coconut milk.
• Stir, bring to a boil.
• Add red peppers and broccoli (these vegetables are added last to ensure they are cooked the least amount of time, so they are not overcooked).
• Make sure the broccoli and carrots are submerged in the fluid so they cook.
• Cook for 6-8 minutes, testing the broccoli to make sure it isn't overcooked.