Thai Vegetable Massaman Curry with Potato & Pumpkin

A fast massaman curry recipe that develops a flavorful combination of heat and spice.

Nutrition Per Portion

0.0 min

Boil some water for the stock. Add the stock and stir until dissolved.
1.5 min

Peel and chop the pumpkin and potato.
6.0 min

Finely chop the garlic, red onion and lemongrass.
9.0 min

Halve and juice the lime(s).
10.0 min

Heat the olive oil in a wok or large saucepan over medium-high heat.
11.0 min

Add the onion, garlic, lemongrass and lime leaves. Cook until the onion starts to soften.
12.5 min

Add the curry paste and stock to the pan. Dissolve the curry paste into the stock with the back of a large spoon.
13.5 min

Add the coconut milk and bring to the boil.
14.0 min

Add the potato, pumpkin, lime juice and sugar to the curry. Reduce the heat and simmer until the potato and pumpkin are tender. Add more stock/water if the curry becomes to dry.
26.0 min

Distribute the curry among bowls and serve topped with peanuts.