I know I have mentioned Thai Palace before, the restaurant where I worked for years and developed my love affair with Thai food. Out of all the dishes they make, Massaman curry is my favorite. It is perfectly hearty and creamy and so warming without being too spicy. This stew is honestly the quintessential comfort food, and the flavors are spot on for fall with the sweet potato, ginger, and cinnamon. This recipe stays pretty true to the dish they cook at that restaurant, but I cook the rice directly into the curry instead of serving it on the side…which is great because it cuts the amount of dishwashing in half. I have included a link to where to buy the curry paste online if there are no Asian markets near you.
- 1 4 oz. can massaman curry paste
- 2 14 oz. cans coconut milk
- 1 cup water
- 2 1/2 Tablespoons soy sauce or liquid aminos
- 1/2 cup jasmine rice
- 1 large sweet potato, peeled and cubed
- 1 large Russett potato, peeled and cubed
- 1 yellow onion, cut into large square pieces
- 1/3 cup roasted peanuts
- 1 small head of broccoli, cut into bite-size pieces
- optional garnishes: fresh sliced avocado and/or cilantro
- In a large saucepot over medium heat combine the whole can of massaman curry paste and one can of coconut milk. Let simmer for 5 minutes.
- Next add the other can of coconut milk, the water, soy sauce, rice, both kinds of potatoes, and the onion. Let it simmer for about 20 minutes, stirring occasionally.
- Add the peanuts and broccoli and cook for five more minutes.
- Enjoy with sliced avocado on top or some fresh cilantro.