Quick Massaman Curry
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 5 medium potato (s)
- 1 red pepper (s)
- 2 handfuls broccoli
- 10 corn on the cob, mini
- 3 tablespoon curry paste, massaman
- 2 sticks lemongrass
- 1 can coconut milk
- 300 g meat, your choice, OR:
- 300 g tofu
- 2 tablespoon peanut butter
- 150 g cashew nuts
- Fat, for frying
Print Recipe
Pin Recipe Instructions
- First peel the potatoes and cut them into bite-sized pieces. Halve the lemongrass lengthways and bend it several times so that the aroma can better accentuate. Then put the sticks in a saucepan of boiling water. Do not cook the potatoes completely in the lemongrass water. Pour off the water.
- While the potatoes are cooking, lightly fry the meat or tofu in a saucepan. Clean the vegetables, wash them, cut them into cubes and add them. Let it sweat briefly. Also put the potatoes in the pot and pour the coconut milk on top. Add the seasoning paste and simmer until the meat is done and the vegetables are firm to the bite.
- Season with the peanut butter. Finally, add the nuts to the curry.
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