By Erin Brighton www.campbrighton.com
I made a massaman curry for dinner recently and it was delish! Lots of leftovers and I made it with salmon, so it’s perfect for families who don’t eat meat or are trying to include more seafood in their diets.
If you have ever been to a Thai restaurant, you have probably seen Massaman curry on the menu. Massaman curry is one of my favorites because it tastes creamy, but it’s actually dairy-free. Massaman curry has an underlying coconut flavor to it because it uses coconut milk and no dairy. It also has some spice from the ingredients in the curry and some zing from lime juice added at the end. This is such a favorite of mine!
If you can find massaman curry paste, that’s ideal! Check the Asian food section at your grocery store.
Ingredients
2 shallots, chopped
3 cloves of garlic, chopped
1-2 Tablespoons olive oil or butter
4 Tablespoons massaman curry paste
2 Tablespoons brown sugar
1 can coconut milk
2 cups water
2 cups baby potatoes, chopped
1 carrot, chopped
Extra veggies, optional
1 lb protein – chicken, salmon, etc. (optional)
Directions
I sautéed 2 shallots with three cloves of garlic in some olive oil and butter (leave out the butter if you want this to be vegan.)
Add 4 generous tablespoons of massaman curry paste – or more. Stir. Add 2 tablespoons of brown sugar, one can of coconut milk, and 2 cups of water. Stir and bring to a low simmer.
Add 2 cups of chopped baby potatoes or red skinned potatoes and one carrot cut into small disks. Cook over medium heat for 10-15 minutes until the potatoes are basically done.
Add any additional veggies – we added 1/4 red onion, chopped, and a generous handful of sugar snap peas. Cook for an additional 5 to 10 minutes. If I had green pepper, I would have added some, but I was out!
At the very end, squeeze the juice from half of a lime and stir. The salmon was already cooked so we added that in at the very end as well. I didn’t want it to get overcooked.
Check your flavors. Add more heat or sweet or lime as necessary.
Top with fresh cilantro and serve over white rice.
How To Make Fluffy Jasmine Rice
To make our fluffy jasmine rice, I rinsed one cup of rice repeatedly until the water ran clear. I boiled five cups of water and then carefully added the rice to the boiling water and cooked it for ten minutes. Drain the rice like you would pasta and put back into the pot to keep warm. Easy Peasy. Super delicious and simple way to make rice – it comes out most similar to the rice I get at Indian restaurants.
