Vegetable Massaman Curry

Ingredients

• 3 tablespoons Massaman curry paste
• 14 ounces Coconut milk
• 2 cups Potatoes, cubed
• 1 cup Carrots, sliced
• 1 medium Yellow onion, wedged
• 0.25 cup Roasted peanuts
• 1 cup Vegetable broth
• 2 tablespoons Soy sauce
• 1 tablespoon Brown sugar
• 1 tablespoon Tamarind paste
• 1 piece Cinnamon stick(optional)
• 1 cup Broccoli florets

Instructions

1. 1

   Heat a large pot over medium heat and add a splash of the coconut milk cream from the top of the can.

2. 2

   Stir in the Massaman curry paste and cook for 2 minutes until fragrant and the oil begins to separate.

3. 3

   Pour in the remaining coconut milk and vegetable broth, stirring to combine.

4. 4

   Add the potatoes, carrots, onions, and the cinnamon stick; bring to a gentle simmer.

5. 5

   Cover and cook for 15-20 minutes, or until the potatoes are fork-tender.

6. 6

   Stir in the soy sauce, brown sugar, and tamarind paste to balance the salty, sweet, and sour flavors.

7. 7

   Add the broccoli and cook for an additional 3-5 minutes until tender-bright.

8. 8

   Remove the cinnamon stick, stir in the roasted peanuts, and serve hot over jasmine rice.