Thai Vegetable Massaman Curry with Potato & Pumpkin

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

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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.