Recipe serves: 4-6

Thai massaman vegetable curry

400 ml coconut milk
1 Tbsp massaman curry paste (Mae Ploy)
2 Tbsp palm sugar (or coconut sugar)
1 Tbsp fish sauce
2 Tbsp grind unsalted peanuts
2 each star anise
2 each medium potatoes, large bite size pieces
2 each carrot, large bite size pieces
cup green beans
½ cup green peas

Preparation steps:
  1. In a medium size pot heat ½ cup of creamy coconut milk and add the curry paste. Mix well until all curry is blended with the coconut milk.
  2. Add palm sugar, fish sauce, peanuts, star anise and the rest of the coconut milk and bring to simmer.
  3. Add vegetables and simmer for 30 minutes.

Serving: With steamed rice.
Picture of recipe

Take note!
  • Cream of coconut - when opening the
    coconut milk can, don't shake or mix
    its content. The Cream of coconut is
    the thicker milk at the top of the can.

  • if using regular (salted) grind peanuts
    reduce the fish sauce.
  • Vegetable alternatives: shallots (cut in halves),
    mushrooms (cut in quarters), Chinese eggplant
    (cut in large bite size). Add the chinese eggplant
    after 15 minutes of cooking.

Related recipe:
  1. steamed rice