Thanks to Kenny, one of my past authors who first introduced me to the unforgettable Massaman Curry at a small Thai place in American Fork, and even more thanks to Sam, my best friend, for passing on the actual recipe for Massaman Curry to make it for dinner any time we want. We love it!
2 tablespoons coconut oil
3 tablespoons red curry paste
1 small piece ginger (approx. 3/4-inch thick), minced
3 tablespoons sucanat brown sugar
3 tablespoons fish sauce
1/3 cup organic peanut butter or sun butter if you're allergic to nuts
1/2 cup peeled, cubed sweet potatoes (the white ones)
1/2 cup chopped carrots
1/2 cup fresh green beans
1/2 cup chopped broccoli
1 (13.5 ounce) can coconut milk
3 tablespoons fresh lime juice
Steamed brown rice
1. Heat coconut oil in a large saucepan over medium heat. Stir in curry paste and ginger. Cook and stir for 2 minutes.
2. Stir in sucanat, fish sauce, peanut or sun butter, vegetables, and then the coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until vegetables are tender, about 20 minutes.
3. Add lime juice and cook for an additional 5 minutes before serving. Serve over brown rice.
Just a heads-up: If you make this recipe without the sweet potatoes, make sure you not only replace them with another veggie but add in some other extra veggies. The potatoes absorb some of the sauce, so when you nix the potatoes there's a lot more sauce than usual.