Massaman Curry with Eggplant and Broccoli

Name: Massaman Curry with Eggplant and Broccoli
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 1 Handful fresh basil leaves; 227 grams broccoli, ends trimmed, florets cut in half; 2 Tbsps brown sugar; 369 grams coconut milk; 59 milliliters massaman curry paste (I use Maesri brand); 3 Tbsps fish sauce, or to taste; 454 grams Thai or Japanese eggplant, ends trimmed, cut into 1/2-inch cubes; 4 servings Steamed white or jasmine rice, for serving; 2 Tbsps juice from about 2 limes; 170 grams Yukon gold potatoes (about 1 medium), peeled, cut into 1/2-inch cubes

The recipe Massaman Curry with Eggplant and Broccoli could satisfy your Asian craving in about 30 minutes. This gluten free, dairy free, and pescatarian recipe serves 4. One portion of this dish contains approximately 10g of protein, 24g of fat, and Head to the store and pick up handful basil leaves, broccoli, coconut milk, and a few other things to make it today.

Instructions

Use a spoon to remove 1/2 cup of the cream that has risen to the top of the coconut milk can.

Ingredients you will need

Coconut Milk

Cream

Heat cream in a wok over medium-high heat until bubbling.

Ingredients you will need

Cream

Equipment you will use

Wok

Add massaman curry paste, stir constantly, and cook until the fat starts to separate, about 5 minutes.

Ingredients you will need

Curry Paste

Add the chopped eggplant and potatoes and stir well to coat in the paste. Cook until eggplant starts to soften, two to three minutes.

Ingredients you will need

Eggplant

Potato

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.

Ingredients you will need

Coconut Milk

Fish Sauce

Vegetable

Potato

Sugar

Water

Add broccoli, stir well, and simmer until tender but still crisp, three to five minutes.

Ingredients you will need

Broccoli

Pour in lime juice and season to taste with salt or more fish sauce if desired. Stir in basil and serve curry with rice.

Ingredients you will need

Fish Sauce

Lime Juice

Basil

Curry Powder

Rice

Salt

Equipment

Wok

Ingredients

Servings:

1Handful

fresh basil leaves 227grams

broccoli, ends trimmed, florets cut in half 2Tbsps

brown sugar 369grams

coconut milk 59milliliters

massaman curry paste (I use Maesri brand)3Tbsps

fish sauce, or to taste 454grams

Thai or Japanese eggplant, ends trimmed, cut into 1/2-inch cubes 4servings

Steamed white or jasmine rice, for serving 2Tbsps

juice from about 2 limes 170grams

Yukon gold potatoes (about 1 medium), peeled, cut into 1/2-inch cubes

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Thai. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Dry Creek Vineyard Dry Chenin Blanc, Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 15 dollars per bottle.