epicurious4.6
Quick Vegetable Massaman Curry
This vegetable Massaman curry gives you the best of both worlds: a comforting butternut squash curry that's unfussy enough to whip up on any weeknight.
👥 4 Servings⏱️ Prep & Cook: 1h🔥 Cook: 45 min👤 Leela Punyaratabandhu📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●dutch oven
- ●oven
- ●pot
- ●skillet
- ●knife
📝 Preparation Steps
1
Open one 13.5-oz. can unsweetened coconut milk (do not shake) and scoop about 4 Tbsp. coconut cream off top into a small Dutch oven or large saucepan. Add 3–4 Tbsp. Thai red curry paste, depending on your heat preference, and 1 Tbsp. vegetable oil and cook over medium-high heat, stirring constantly, until fragrant and fat is separated (there should be tiny specks of oil on the surface), about ⏱️ 1 minute.
13.5-oz. can unsweetened coconut milk (do not shake)1. (or more) fish sauce, preferably Thai4 tsp–4 Tbsp. Thai red curry paste (preferably Mae Ploy or Maesri)3. vegetable oil1 Tbsp
2
Add 1 large onion, sliced lengthwise 1" thick, ½ small butternut squash (about 8 oz.), peeled, cut into 1" pieces (about 2 cups), 1 large sweet potato (about 8 oz.), peeled, cut into 1" pieces (about 2 cups), 3 medium carrots, peeled, cut into 1" pieces (about 1¾ cups), 1 Tbsp. plus 1½ tsp. light or dark brown sugar, 4 tsp. fish sauce, two 3" cinnamon sticks or 1 tsp. ground cinnamon, 2 whole star anise, and remaining coconut milk to pot; stir well to combine. Pour in low-sodium vegetable or chicken broth or water if needed until liquid is flush with top of solids. Bring to a boil, then reduce heat. Cover and simmer ⏱️ 10 minutes.
large onion, sliced lengthwise 1" thick1large sweet potato (about 8 oz.), peeled, cut into 1" pieces (about 2 cups)1medium carrots, peeled, cut into 1" pieces (about 1¾ cups)3. (or more) fish sauce, preferably Thai4 tsp3" cinnamon sticks or 1 tsp. ground cinnamon2whole star anise2
3
Meanwhile, toast ⅓ cup unsalted dry-roasted peanuts in a dry small skillet over medium heat, stirring often, until golden brown, 5–⏱️ 7 minutes. Transfer to a plate.
4
Uncover pot and mix in 1 medium Granny Smith apple, scrubbed, cored, cut into ½" pieces, making sure it is submerged; add more broth or water if needed. Increase heat to medium-high and bring curry to a boil, then remove from heat and cover pot. Let curry sit until vegetables are tender, apples are easily pierced with the tip of a paring knife, and flavors are melded, about ⏱️ 15 minutes.
medium Granny Smith apple, scrubbed, cored, cut into ½" pieces1
5
Taste curry and add more brown sugar and/or fish sauce if needed; you want a balance of salty, sweet, and sour. Fish out cinnamon sticks and star anise pods and discard. Top curry with reserved peanuts and serve with steamed jasmine rice.
Steamed jasmine rice (for serving)
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