Easy 1-Pot Massaman Curry

By Minimalist Baker · minimalistbaker.com

35 min

A fragrant one-pot curry with potatoes, carrots, and optional protein, simmered in coconut milk with warm spices and peanut butter.

prepPrepare protein option: Crispy Baked Peanut Tofu, or press and cube extra-firm tofu, or have shrimp or chicken cubed and ready
2 Tbsp coconut or avocado oil (if avoiding oil, sub water and add more as needed)	Sauté shallots in oil, 2 min	Toast cumin & coriander, 1–2 min	Add curry paste, cook 1 min	Add potatoes & carrots, cook 2 min	Add coconut milk, water, spices & peanut butter	Simmer 10–15 min, add protein if using	Stir in lime juice, adjust seasoning, rest 5 min
3 medium shallots, thinly sliced (or sub 1 small onion)
1 tsp whole cumin seed (or sub powder)
1 tsp whole coriander seed (or sub powder)
5 Tbsp red curry paste
1 ½ cups / 340 g baby potatoes, cut into bite-size pieces
2 large carrots, peeled and diced 1/4-inch thick
2 14-oz. / 400 ml cans light fat coconut milk
1–1 ½ cups / 240–360 ml water
1/4 tsp ground cinnamon
1 dash each cardamom and nutmeg (if you don't have, omit)
2–3 Tbsp coconut aminos (or sub tamari or soy sauce, but start with less as they're saltier)
1–2 Tbsp maple syrup or coconut sugar (or sub stevia to taste)
2 Tbsp peanut butter (in place of traditional roasted peanuts — can sub roasted peanuts)
1–2 Tbsp lime juice (or lemon)
1 batch Crispy Baked Peanut Tofu (vegan option) or 1/2 lb. / 225 g shrimp (seafood option — wild caught when possible) or 1 large skinless chicken breast, cubed (meat option — free-range, local, organic when possible)
Fresh cilantro, lime wedges, roasted salted peanuts chopped (for serving)

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