This Massaman curry is made with coconut milk as is tradition, with peanut butter to add to the creaminess. It's so moreish it's difficult not to serve yourself a meal for 2 for 1! There's nothing complicated about this recipe; most if it is just combining everything together in a pot.
I've used sweet potato, aubergine, green beans from the garden and button mushrooms, but the choice of veg is up to you! Broccoli goes very well with this recipe if you want to sub the green beans.
This Massaman curry is made with coconut milk as is tradition, with peanut butter to add to the creaminess. It's so moreish it's difficult not to serve yourself a meal for 2 for 1! There's nothing complicated about this recipe; most if it is just combining everything together in a pot.
I've used sweet potato, aubergine, green beans from the garden and button mushrooms, but the choice of veg is up to you! Broccoli goes very well with this recipe if you want to sub the green beans.
basmati riceI used wholegrain basmati microwave rice, because it's easier. 2 portions per pack.
Servings: people
Instructions
Cut all the vegetables ready to cook. Add the curry paste to a large pot and add a splash of coconut milk. Cook for paste for 2-3 minutes. If you're cooking your rice from raw, add to another pot and cook according to the package instructions.
Add the rest of the coconut milk and soy sauce and stir together well. Add the sweet potato, aubergine, mushrooms and green beans. Simmer for 20 minutes.
Microwave the rice. Add the peanut butter and sugar to the curry and mix well. Season with salt and pepper to taste.
Serve over rice with crushed peanuts, coriander and lime wedges. Enjoy and come back for seconds!
