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A classic Thai curry which is simple to make and tastes out of this world.
Servings 4
Calories 710 kcal
Prep Time25 mins
Cook Time25 mins
Total Time50 mins

Ingredients
 

  • 2 tbsp any oil
  • 2 medium onions, finely chopped
  • 4 garlic cloves, finely chopped
  • 1-2 tbsp massaman curry paste
  • 800 g coconut milk
  • 10 g vegetable stock cube
  • 150 water, approx.
  • 500 g potatoes, chopped into walnut size chunks
  • 1 tsp palm or light brown sugar
  • juice of 2 limes
  • fish sauce, to taste
  • 2 tbsp tamarind paste or sauce
  • dash light soy sauce
  • 100 ml pineapple juice, (optional)
  • 200 g baby spinach leaves
  • 200 g frozen peas
  • 200 g green beans, cut into 2cm pieces (blanched and refreshed)
  • 2 tbsp roasted peanuts, toasted and chopped
  • 2 tbsp Thai basi, shredded (or ordinary Basil)

Instructions
 

  • Heat the oil and add the onions and garlic and cook until you get a nice golden colour.
  • Add the curry paste and warm through, then add the coconut milk, stock cube and water.
  • Bring to the boil, then add the potatoes, palm sugar, lime, fish sauce, tamarind, soy and pineapple juice and simmer for 15 minutes until they are just cooked.
  • Season with a little salt. But be careful; ready-made pastes can be highly seasoned.
  • When the potatoes are cooked, add the spinach and wilt. Then add the peas, beans and peanuts and warm through.
  • Serve with shredded Thai basil, Jasmine or sticky rice and wedges of lime.
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Nutrition Facts
Green Vegetable Massaman Curry
Amount per Serving
Calories
710
% Daily Value*
Fat
 
54
g
83
%
Saturated Fat
 
44
g
275
%
Sodium
 
649
mg
28
%
Potassium
 
1663
mg
48
%
Carbohydrates
 
54
g
18
%
Fiber
 
10
g
42
%
Sugar
 
12
g
13
%
Protein
 
14
g
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword curry
Course Curry, Main Course, Vegetables
Cuisine Asia, ITV This Morning
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