Massaman Curry

We have discovered a new love of Massaman Curry when we visited Thailand. Not Thailand the country, Thailand the restaurant. With my love of Thai food, why oh why did I not know about Massaman Curry??? With this new love, I had to try and make it at home. I found a recipe online but dramatically changed it. This is what I included and although it may not knock your socks off like at the restaurant, its a close second and my family loves it.

Serves 3 to 4
Ingredients:

1/2 cup loaded sliced onion (any color)
1/4 cup water or vegetable broth

2 tsp minced ginger (or 1 tsp ground ginger)
3 cloves minced garlic
1/2 red bell pepper chopped
4 medium potatoes cubed (add more or less to your liking)
green beans (optional)
2 carrots sliced
2 Tbl red curry paste (thai kitchen)
1/4 tsp cumin
1/4 tsp cinnamon
1/4 tsp cardamom
1/4 tsp cayenne
1/4 tsp crushed fennel seeds (or use ground star anise)
1/8 tsp cloves
3 Tbl peanut butter or almond butter
1/2 tsp tamarind concentrate (optional)
1 cup coconut milk (or you can add more to your liking)
3/4 cup water

In a large pan heat the water or vegetable broth and add the onion and cook for about 4 minutes. Add ginger, garlic, bell pepper, beans, carrots, potatoes. Cover and cook for 4 minutes. Add the curry paste spices and mix and cook for 2 minutes to roast the spices and paste. Add peanut/almond butter, tamarind, coconut milk and water. Mix well.

Cover and cook for 6 to 8 minutes until the curry thickens a bit and the veggies are tender to preference. Taste and adjust spices if necessary. Serve over brown rice.

Enjoy!