Massaman potato curry
Soft potatoes in a mild peanut and coconut sauce built on massaman paste, finished with lime. Comfort food that asks for nothing more than patience while it simmers.
- Time
- 45 min
- Serves
- 2
- Kind
- Curry
- Also
- Gluten-free
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: massaman paste.
Method
- Peel the potatoes and cut them into 3 cm chunks. Cut the onion into thin wedges.
- Warm the olive oil in a large pot over a medium heat. Add the massaman paste and fry, stirring, for 1 to 2 minutes until fragrant.
- Add the onion and potatoes and stir for 2 minutes to coat them in the paste.
- Pour in the coconut milk and 200 ml of water and stir in the peanut butter until it melts in. Simmer with the lid half on for 25 to 30 minutes, until a knife slides easily into the potatoes.
- In the meantime, rinse the rice in a sieve and put it in a small lidded pan with 300 ml of cold water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 12 minutes, then turn off the heat and leave it covered.
- Squeeze the juice of half the lime into the pot and season with salt.
- Fluff the rice with a fork and spoon the potatoes and sauce over it, with the rest of the lime in wedges.
Tip Cut the potatoes to an even size so they all finish together, and use a waxy variety if you can.
Per portion
| Energy | 1116 kcal |
| Protein | 23 g |
| Carbohydrate | 119 g |
| of which sugars | 14 g |
| Fat | 59 g |
| of which saturates | 34 g |
| Fibre | 10 g |
| Salt | 1.67 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- potatoes500 g
- onion1
- massaman paste50 g
- coconut milk1 tin
- peanut butter60 g
- rice150 g
- lime1
- olive oil1 tbsp
