Easy 1-Pot Massaman Curry

Ingredients

Protein options, optional

• 1 batch crispy baked peanut tofu
• 1/2 lb shrimp
• 1 large skinless chicken breast, cubed

Curry

• 2 tbsp coconut or avocado oil
• 3 medium shallots, thinly sliced
• 1 tsp whole cumin seed
• 1 tsp whole coriander seed
• 5 tbsp red curry paste
• 1 1/2 cups baby potatoes, cut into bite-size pieces
• 2 large carrots, peeled and diced
• 2 x 14-ounce cans light coconut milk
• 1 to 1 1/2 cups water
• 1/4 tsp ground cinnamon
• 1 dash cardamom
• 1 dash nutmeg
• 2 to 3 tbsp coconut aminos, tamari, or soy sauce
• 1 to 2 tbsp maple syrup or coconut sugar
• 2 tbsp peanut butter
• 1 to 2 tbsp lime juice

For serving, optional

• rice, quinoa, or cauliflower rice
• lime wedges
• fresh cilantro
• chopped roasted peanuts

Method

1. Heat the oil in a large pot, add the shallots, and saute for about 2 minutes.
2. Add the cumin and coriander and cook for 1 to 2 minutes, then stir in the red curry paste.
3. Add the potatoes and carrots and cook for 2 minutes.
4. Pour in the coconut milk, water, cinnamon, cardamom, nutmeg, coconut aminos, maple syrup, and peanut butter.
5. Bring to a simmer, then cook gently until the vegetables are tender, adding your chosen protein if using.
6. Stir in the lime juice near the end, then taste and adjust seasoning.
7. Let the curry stand for a few minutes before serving with rice or other accompaniments.