"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Massaman Curry Recipe

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Massaman Curry Paste

cup roasted peanuts
1 tbsp. ground coriander
1 tsp. cumin
tsp. ground cinnamon
tsp. ground cloves
⅛ tsp. ground pepper
⅛ tsp. ground nutmeg
⅛ tsp. ground cardamom
1 tsp. ground turmeric
5-15 dried red chili peppers* soaked in water for about 10 minutes and seeded (use gloves!)
1 stalk of lemongrass, minced
1 three inch piece of fresh ginger root, sliced
4 garlic cloves
1 shallot
1 tsp. lime rind
cup soy sauce
cup maple syrup
juice of 2 limes

Instructions to make the Massaman Curry Paste:

1. Place all ingredients in food processor bowl and process until a paste is formed, scraping bowl as needed.

Massaman Curry Dish

2 (14 ounce) cans coconut milk
cup homemade massaman curry paste, recipe above or 1 can of store bought
1 sweet potato, diced into 1/2" to 1" cubes
2 cups fresh green beans, chopped to 1" to 2" pieces
1 red bell pepper, diced
1 lb extra firm tofu
about 1 tbsp. vegetable oil
about 4 scallions, sliced
cup roasted peanuts, chopped

Instructions to make the Massaman Curry Dish

1. Drain and press tofu.

2. Mix coconut milk and curry paste in large saucepan. Heat to a simmer, stirring frequently.

3. Add sweet potato, and allow to simmer about ten minutes.

4. Add green beans and simmer about another four minutes, and then add pepper and simmer another two minutes. Your broth should be thick and creamy by now and your veggies tender.

5. Taste test, and add a bit more curry paste if you'd like some extra umph.

6. While your veggies simmer, cut your tofu into bite sized pieces. Heat oil over medium skillet, and pan fry tofu pieces on each side until slightly browned.

7. Add tofu to curry mixture. Ladle onto plates or bowls and top with scallions and peanuts. Serve with rice.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
10 mins




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