Massaman curry with cardamom scented rice

Cook time: 45 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Onion
Couple
1
Family
2
Massaman curry paste
Couple
1 pottle
Family
1 pottle
Coconut cream
Couple
1 tin
Family
2 tins
Water
Couple
1 tin
Family
2 tins
Mini red potatoes
Couple
1 bag
Family
1 bag
Rice and cardamom
Couple
1 C (1 1/2 C water)
Family
1 1/2 C (2 1/4 C water)
Broccoli
Couple
1
Family
1 large
Yellow pepper
Couple
1
Family
2
Tomatoes
Couple
2
Family
3
Coriander
Couple
All
Family
All
Peanut butter
Couple
1 pottle
Family
1 pottle
Peanuts
Couple
1 packet
Family
1 packet

Massaman is a rich Thai curry. Make sure you cook the curry paste out with the onions as this will give you a more rounded flavour.

Add most of the curry paste, taste, then add the remainder to suit your taste.

You’ll need a large pot, and a medium pot for this recipe.

 

 

Instructions

1

Slice and fry the onion for 3 minutes on medium heat to get a little colour on it, then add the curry paste and fry for another 3 minutes, stirring regularly.

Cut the tomato into eighths and add to the pot.

Add the coconut cream and water, bringing curry to a gentle simmer.

Cut the potatoes in quarters and add to curry. The potatoes will take about 20 minutes to cook.

2

Wash the rice under cold running water until the water runs clear. In a small pot, add the rice with one and a half times the amount of water and a pinch of salt. Bring to a boil, stir, then cover and reduce heat to very low. Cook for 15 minutes, or until the water has been absorbed.

3

Remove the stalk from the broccoli, then peel and slice. Cut the broccoli florets into bite-sized pieces.

Remove the core from the yellow pepper and cut into 2 cm cubes.

After the curry has been cooking for about 15 minutes, add the broccoli. Stir through the peanut butter.

4

Taste the curry and add more paste, if needed.

Add the yellow pepper to curry and cook for 5 minutes.

Wash the coriander the roughly chop, stalk and all.

5

Right before you serve, fold the coriander through the curry and adjust seasoning to your taste by adding a little salt.

Serve with rice, topped with roasted peanuts.

Watch out for the cardamom pods!



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