This recipe resulted from having found myself in possession of a large tub of massaman curry paste and no chicken. So instead I made a vegetarian version loaded with veggies and flavor. While this recipe uses fish sauce, you can simply not include it to make a vegan version. —girlwiththegreenhair
massaman curry paste
cloves garlic, minced
inch ginger, minced
can coconut milk
large sweet potato, cubed
medium carrots, sliced diagonally
small head of cabbage, cored, halved, and sliced into ribbons
smooth, non-hydrogenated peanut butter
tamarind paste (adjust according to how tangy you want)
fish sauce (leave out for vegan option)
Juice of 1 lime
cashews, chopped (for garnish)
cilantro, chopped (for garnish)
Cooked rice for serving
In This Recipe
Saute the onion in oil over medium-high heat 3-5 minutes until translucent. Add curry paste and mix into the onion. Add garlic and ginger, and saute 30 seconds until fragrant. Add coconut milk and stir to combine.
Add sweet potato, carrots, and cabbage and stir to coat in the spice and coconut milk mixture. Add the brown sugar and peanut butter and combine until they have dissolved into the sauce. Add tamarind sauce to taste, and fish sauce - stir well.
Add enough vegetable stock to just cover the vegetables. Simmer 20-25 minutes until the potatoes are fork-tender.
Take the pot off the heat and stir in the lime juice.
Serve over rice, garnished with cilantro and cashews. (Avocado would be good too!)
I am currently earning my Ph.D. in Geography at University of Georgia, following on the heels of a Masters in Food Studies degree at Chatham U. in Pittsburgh. Prior to that, I did a lot of things... disaster relief, working on organic farms, re-seeding oyster beds, refereeing dodgeball at Boys and Girls Clubs, volunteering at food banks, and milking cows, to name a few. I've enjoyed (almost) all of it. I love to write, take pictures, and make things to eat. Will you be my friend?