HOUSE OF ASIA
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Vegetarian massaman curry
Our autumn HIT: a warming and aromatic Thai dish: massaman curry with carrots and potatoes. The base of this recipe is one of the most delicious curry pastes. Combined with coconut milk, it creates a velvety and aromatic sauce with a delicate hint of cinnamon. Enjoy!
Ingredients
- 3 tablespoons massaman curry paste
- 400 ml coconut milk 5-7%
- 100 g celery root, diced
- 100 g diced carrots
- 100 g medium potatoes cut into 1,5 cm cubes
- 1/2 onion, diced
A method of preparing
- Pour 100 ml of coconut milk into a heated pan, stir in the curry paste and cook until the aroma is released.
- Add the onion, then the carrots, celery, and potatoes. Cook, stirring, for 1 minute.
- Add the remaining milk, bring to a boil and simmer for about 20 minutes, until the vegetables are soft.
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