I watch cooking change the cook, just as it transforms the food … Check This Amazing Recipe: Easy veggie massaman curry
How to Make Easy veggie massaman curry
less than 30 mins
10 to 30 mins
- 600g/1lb 5oz potatoes
- 3 medium carrots
- 2 tbsp vegetable oil
- 1 medium onion
- 2.5cm/1in piece fresh root ginger
- 3 garlic
- 2–4 tsp Thai curry paste
- 200ml/7fl oz hot vegetable stock cube
- 400g tin coconut milk
- 1 tbsp soy sauce
- 100g/3½oz frozen peas
- 200g/7oz long grain rice
Put the potatoes and carrots in a large saucepan, cover with water until it rises just 1cm/½in above the vegetables and place a lid on top. Bring to the boil over a high heat. Reduce the heat to a simmer and cook for 8 minutes, or until tender but not falling apart. Drain in a colander or large sieve.
While the vegetables are cooking, heat the oil in a large frying pan or wide-based saucepan over medium-high heat and fry the onion for 4 minutes, or until softened and beginning to brown, stirring often. Reduce the heat slightly, stir in the curry paste, ginger and garlic and cook for 1 minute, stirring constantly.
Pour the stock and coconut milk into the pan and stir in the soy sauce. Add the drained vegetables, bring to a simmer and cook for 5 minutes. Stir in the frozen peas and cook for 3 minutes more.
Serve the curry with freshly cooked rice, if you like.