Last week at the local Asian store I bought some new Thai curry pastes, one of which was Masaman Curry paste. Now, Masaman curry paste is typically used to make a dish of meat and potatoes. But the milder spices in the curry masala really appealed to me and I decided to try it out on vegetables. I found that this curry paste is very much like our desi curries which use garam masalas, roasted and minced onions, and tamarind. It goes well with a mix of potatoes, cauliflower, broccoli, carrots, tomatillos, and red and green peppers.
2 tbsp Masaman curry paste
1 can light coconut milk
1 cup vegetable stock
21/2 cups mixed vegetables, (Cauliflower, Broccoli, Carrots, Tomatillos, Red and Green Peppers)
1 large potato, cubed
1 small onion, chopped fine
2 tbsp olive oil
Salt, to taste
- Heat oil in a pan. Add the onions - fry till soft. Now add the curry paste. Fry for 2-3 minutes. Now add 3 tbsp coconut milk and fry the paste for another 2 minutes.
- Reduce heat, add the vegetable stock and blend into the curry paste. Cook for 3 minutes. Now Add the remaining coconut milk. Blend.
- Add all the vegetables. Cover and cook on a medium heat for 20-25 minutes. Check to see if the potatoes are done. If not allow another 5 minutes on the heat.
- Turn off the heat and let the curry sit for at least half an hour. Warm and serve with fresh steamed rice.
All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007-1020. All Rights Reserved. Kindly do not reproduce without permission.