Easy 1-Pot Massaman Curry
A delightful and comforting Thai dish that simplifies traditional Massaman curry for busy nights.
Ingredients
For the curry
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon Massaman curry paste
- 1 can coconut milk
- 2 cups vegetable broth
- 2 potatoes, diced
- 2 carrots, sliced
- 1 bell pepper, chopped
- 1 cooked chickpeas or other protein of choice
- Salt to taste
- Fresh cilantro for garnish
Instructions
Preparation
- Heat the oil in a large pot over medium heat.
- Add the onion and garlic, and sauté until softened.
- Stir in the Massaman curry paste and cook for 1 minute.
- Pour in the coconut milk and vegetable broth, and bring to a simmer.
- Add the potatoes, carrots, and bell pepper.
- Simmer for about 15-20 minutes until the vegetables are tender.
- Add chickpeas or protein and cook until heated through.
- Season with salt and garnish with fresh cilantro before serving.
Notes
Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Thaw in the fridge before reheating. Adjust spice levels, add more vegetables, or make it creamier with additional coconut milk.