Ingredients for Massaman Potato Curry
- 1 can (400ml) coconut milk
- Potatoes
- Roasted Peanuts
- 1 small onion, finely chopped
- 1 cup water
- Brown Sugar
- 1 teaspoon salt
- 6 green cardamom pods
- Coriander Seed
- Cumin Seed
- 4 cloves
- Red Chilies
- Garlic Cloves
- Ground Cinnamon
- Gingerroot
- Shallots
- Lemongrass
- Lime, Juice Of
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How to Make Massaman Potato Curry
- **Make the Paste:** In a food processor, combine all paste ingredients (see below) and blend until a smooth paste forms.
- **Sauté Aromatics (Optional):** For a deeper flavor, lightly dry fry the cardamom seeds, cumin seeds, cloves, and coriander seeds in a pan for 2 minutes before adding them to the food processor.
- **Simmer Coconut Milk:** Heat 1 can (400ml) coconut milk in a large pan. Add 2 tablespoons of the prepared paste and stir to combine.
- **Add Potatoes:** Bring to a simmer, then reduce heat and add 1 lb (450g) potatoes, peeled and cubed. Cook for 6 minutes.
- **Incorporate Remaining Ingredients:** Stir in ½ cup roasted peanuts, 1 small onion (finely chopped), 1 cup water, 1 tablespoon brown sugar, and 1 teaspoon salt.
- **Simmer to Perfection:** Continue to simmer until the potatoes are tender (about 15-20 minutes), stirring occasionally. Adjust seasoning to taste.
- **Serve:** Garnish with fresh cilantro (optional) and serve hot with rice or naan bread.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
99g
Fat
184g
Carbs
18g
