Massaman Pork Curry
with potatoes / carrots / rice

Name: Massaman Pork Curry
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/4 cup Peanuts, roasted and unsalted, chopped; 2 cloves Garlic, chopped; 2 cloves Shallots, diced; 1 inch Ginger, fresh, grated; 2 Tbsp Curry paste, Massaman (sub red curry paste); 1 tsp Coriander, ground; 1/2 tsp Cumin; 1/2 tsp Cinnamon; 2 cups Rice, uncooked white or brown; 8 oz Carrots, chopped; 1/2 Onions, medium and red, chopped; 8 oz Potatoes, russet, peeled and cubed; 1 Limes, wedges; 2 Tbsp Cilantro, fresh (opt), chopped; 1 Tbsp Oil, cooking; 1 lb Pork, ground; 1 cup Stock, any type; 1 cup Coconut milk; 1 Tbsp Brown sugar; 1 Tbsp Fish sauce (sub soy sauce); 1 Tbsp Lime juice; 1 Tbsp Peanut butter

Active: 45 Total: 45

Original GF Paleo Vegetarian

Massaman curry is a common dish in Thailand. Mild curry paste, coconut milk, and homey vegetables like potatoes and carrots make it an accessible introduction to the world of curries!
Smarts: Massaman curry paste can be found in better-stocked groceries, specialty stores, or online. It's quite mild, so if substituting the more common (and hotter) red curry paste, be sure to taste and adjust to your spice preference.

Ingredients

Metric

Servings:

Massaman Curry Base:

Peanuts, roasted and unsalted - 1/4 cup , chopped
Garlic - 2 cloves , chopped
Shallots - 2 cloves , diced
Ginger, fresh - 1 inch , grated
Curry paste, Massaman - 2 Tbsp (sub red curry paste)
Coriander, ground - 1 tsp
Cumin - 1/2 tsp
Cinnamon - 1/2 tsp

White or Brown Rice (for 2 nights):

Rice, uncooked white or brown - 2 cups

Massaman Pork Curry:

Carrots - 8 oz , chopped
Onions, medium and red - 1/2 , chopped
Potatoes, russet - 8 oz , peeled and cubed
Limes - 1 , wedges
Cilantro, fresh (opt) - 2 Tbsp , chopped
Oil, cooking - 1 Tbsp
Pork, ground - 1 lb
Stock, any type - 1 cup
Coconut milk - 1 cup
Brown sugar - 1 Tbsp
Fish sauce - 1 Tbsp (sub soy sauce)
Lime juice - 1 Tbsp
Peanut butter - 1 Tbsp

Prep

Rice (This makes enough for 2 nights) - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Peanuts / Garlic / Shallots / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)
Make curry base - Combine peanuts, garlic, shallots, ginger, curry paste, coriander, cumin, and cinnamon. (Can be done up to 5 days ahead)
Carrots / Onions - Prep as directed and combine. (Can be done up to 5 days ahead)
Potatoes / Limes / Cilantro - Prep as directed.

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Make

Heat a Dutch oven with oil over medium-high heat. Add pork and saute until nearly cooked through, 4 to 5 minutes.
Add carrots, onions, and curry base and saute until the vegetables begin to soften, 3 to 4 minutes.
Add potatoes, stock, and coconut milk. Bring to a low simmer and cover with the lid.
Simmer, covered, until vegetables are tender, 12 to 15 minutes.
If rice was made ahead, reheat in the microwave.
In a small bowl, stir together brown sugar, fish sauce, lime juice, and peanut butter (don’t worry if it isn’t completely smooth). Stir mixture into the curry and simmer, uncovered, for 1 minute more.
Remove curry from heat and season to taste with some salt, more lime juice, or more fish sauce, if desired.
Serve curry over rice with cilantro on top (if using) and lime wedges for squeezing over the curry. Enjoy!

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