1cupuncooked long-grain ricejasmine, white or brown (I don't recommend short grain or sticky rice for this recipe)
1-¼cupwater
Massaman Curry
1lbproteinfirm tofu, chicken, beef, or shrimp, cut into bite-size cubes (~1”)
neutral-flavored oilolive, vegetable, avocado
1mediumonionthinly sliced
2mediumpotatoesyellow, red, russet, cut into bite-size cubes (~1”)
2mediumcarrotspeeled and cut into 1/4-inch thick disks
1teaspoonmassaman curry pastegluten free
1tablespoonfish sauceoptional
1tablespoonGF soy saucesub GF tamari or coconut aminos
1tablespoonsbrown sugarsub maple syrup or white sugar
214 oz cancoconut milkfull-fat
¼cupwater+ more as needed
1-2Tbsplime juice~ 1 lime
Toppings:
½cupchopped peanuts or cashewsomit for nut/legume allergy
lime wedges
cilantrooptional
Instructions
Cook the Rice
In a bowl, add ½ cup jasmine rice and fill the bowl with water. Wash the rice by gently using your hand to “mix” the rice in the water. Drain the water out of the bowl. Repeat this process 2 - 3 more times until the water runs clear
Add the rice and water to a medium saucepan with a lid. Place the pot over medium heat, cover the saucepan, and bring the water to a boil.
Once the water is boiling, reduce the heat to the lowest setting and cook for 9-10 minutes until all the water has been absorbed.
Turn off the heat and allow the rice to sit for another 10 minutes. Fluff the rice with a wooden or plastic spoon (avoid using metal as it can scratch the bottom of the pan!).
Cook the Protein
In a large stock pot, add 2-3 tbsp neutral oil (just enough to cover the bottom of the pot) over medium high heat. When the oil begins to shimmer, add your protein of choice into the pot and brown the pieces on 2-3 sides.
Remove the protein from the pot and set aside on a plate.
Prepare Curry
Add 2 tbsp of oil to the pot and return to medium heat. When the oil begins to shimmer, add sliced onions and saute for 1-2 minutes. Reduce the heat if the onions are browning too quickly.
Add the curry paste to the pot and stir to combine. Cook for an additional minute.
Add the potatoes and carrots and stir to combine. Cook for an additional minute.
Add the fish sauce, soy sauce, brown sugar, coconut milk, and water and stir to combine. Bring the mixture to a boil over medium-high heat. Occasionally stir the mixture to ensure that the bottom doesn't burn!
Once the pot comes to a boil, reduce the heat to a simmer (a rapid boil will destroy those beautiful vegetables!). Add the protein back into the pot and cook uncovered for 5 minutes.
Remove the pot from the heat once the vegetables are about 80% cooked. Add the lime juice and let the mixture stand for about 5 minutes to allow for the flavors to combine. Taste and adjust for flavor as necessary.*
Serve over jasmine rice and top with chopped peanuts, cilantro, and lime wedges.