Thai Massaman Curry
This spicy, fragrant soup is loaded with flavor and most ingredients can be found at your local grocery store.
Serves: 6 (Serving = 1 cup)
- 2 tablespoons olive oil
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 carrot, sliced into thin coin shapes
- 2 stalks celery, diced
- 1 red pepper, diced
- 1/3 cup red curry paste
- 1 teaspoon turmeric
- 4 whole star anise
- 1 cinnamon stick
- 1 stalk lemongrass, cut into 5 pieces
- 1 can (14oz) light coconut milk
- 3 cups water
- 1 pound chicken, boneless and skinless, diced OR extra-firm tofu, cut into ½ inch cubes for vegetarian/vegan
- 1 teaspoon salt
- 1 pound potatoes, peeled and cubed
- 1-2 tablespoons fish sauce or soy sauce for vegetarian/vegan
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- Cooked rice for serving
Note: In addition to your local grocery store, Asian grocery stores are also a good resource.
- Heat the oil in a large pot oven over medium heat.
- Add the onion, garlic, ginger, carrot, celery and red pepper and sweat until aromatic and softened, about 10 minutes.
- Add the curry paste and turmeric and stir to coat the vegetables in the paste.
- Once incorporated, toss in the star anise, cinnamon, and lemongrass. Stir in the coconut milk and water and bring to a simmer.
- Add the chicken or tofu and salt and simmer, uncovered, for 20 minutes.
- Add the potatoes and cook until tender, about 20-25 minutes longer.
- Remove the star anise, cinnamon stick and lemongrass and discard.
- Stir the fish sauce, lime juice and brown sugar into the curry, then adjust the seasoning with salt and more lime juice to suit your taste. Serve with rice.