Massaman Curry With Eggplant And Broccoli Recipe Recipe

Name: Massaman Curry With Eggplant And Broccoli Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (13 ounce) can coconut milk; 1/4 cup massaman curry paste (I use Maesri brand); 1 pound Thai or Japanese eggplant, ends trimmed, cut into 1/2-inch cubes; 6 ounces Yukon gold potatoes (about 1 medium), peeled, cut into 1/2-inch cubes; 2 tablespoons brown sugar; 3 tablespoons fish sauce, or to taste; 8 ounces broccoli, ends trimmed, florets cut in half; 2 tablespoons juice from about 2 limes; Handful fresh basil leaves; Steamed white or jasmine rice, for serving

Servings: persons

1 (13 ounce) can coconut milk
1/4 cup massaman curry paste (I use Maesri brand)
1 pound Thai or Japanese eggplant, ends trimmed, cut into 1/2-inch cubes
6 ounces Yukon gold potatoes (about 1 medium), peeled, cut into 1/2-inch cubes
2 tablespoons brown sugar
3 tablespoons fish sauce, or to taste
8 ounces broccoli, ends trimmed, florets cut in half
2 tablespoons juice from about 2 limes
Handful fresh basil leaves
Steamed white or jasmine rice, for serving

1
Use a spoon to remove 1/2 cup of the cream that has risen to the top of the coconut milk can. Heat cream in a wok over medium-high heat until bubbling. Add massaman curry paste, stir constantly, and cook until the fat starts to separate, about 5 minutes.
2
Add the chopped eggplant and potatoes and stir well to coat in the paste. Cook until eggplant starts to soften, two to three minutes.
3
Add sugar, fish sauce, and remaining coconut milk, and add enough water to barely cover the vegetables, about 1 cup. Bring to a boil, then reduce heat to a simmer. Cook until the potatoes are tender, ten to fifteen minutes.
4
Add broccoli, stir well, and simmer until tender but still crisp, three to five minutes. Pour in lime juice and season to taste with salt or more fish sauce if desired. Stir in basil and serve curry with rice.

126

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (13 ounce) can coconut milk, 1/4 cup massaman curry paste (I use Maesri brand), 1 pound Thai or Japanese eggplant, ends trimmed, cut into 1/2-inch cubes, 6 ounces Yukon gold potatoes (about 1 medium), peeled, cut into 1/2-inch cubes, and more.

Yes, Massaman Curry With Eggplant And Broccoli Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Massaman Curry With Eggplant And Broccoli Recipe

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