Vegetable Massaman Curry

For New Year's Eve we had a feast of home-cooked Asian dishes with Caroline & T, Caroline's brother Patrick (the one who visited us in Italy), and her good friend Angela who were visiting Austin from Richmond. We made Curry Triangles (using "Beyond" Beef), Pan Fried Vegetable Pot Stickers (from Trader Joe's), Scallion Pancakes, Vegetable Lo Mein, Fried Rice, and the hands-down favorite - Richard's Thai style Massaman Curry.

​It's remarkably easy to make and uses a dutch oven rather than a wok. You can make it well ahead of time - it tastes even better reheated after sitting around in the refrigerator for a few hours.

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INGREDIENTS

• 2 TBS Vegetable Oil
• 4 oz. can of Massaman Curry Paste

• 2 14 oz. cans of coconut milk
• 2 TBS Sugar
• 2 TBS Thai Fish Sauce
• 1 cup each of a good variety of vegetables cut into bite-sized chunks
  • Potatoes
  • Sweet Potatoes
  • Green Beans (cut in half)
  • Red and/or Green Bell Peppers
  • Carrots
  • Onions

• 1/2 cup roasted unsalted peanuts
• 2 Scallions thinly sliced on the diagonal for garnish

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Process

• Heat oil in a large dutch oven over medium-high heat.
• Add curry paste and stir to brown and bloom flavors - about 30 seconds
• Add rest of ingredients except peanuts and scallions and bring to simmer.
• Reduce heat to medium low, cover, and simmer about 20 minutes until potatoes and carrots are tender.
• Mix in peanuts.
• Plate and top with sliced scallions as garnish.
• Serve with lots of rice to soak up the yummy coconut curry sauce