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Plate of Massaman Curry with Roasted Potatoes garnished with herbs

Massaman Curry with Roasted Potatoes

This delightful Massaman Curry pairs rich, creamy flavors with crispy roasted potatoes, making it a cozy and aromatic dish perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Roasted Potatoes
  • 2 cups potatoes, diced Preferably starchy potatoes for better texture.
  • 1 tablespoon olive oil For roasting the potatoes.
  • Salt to taste
  • Pepper to taste
For the Curry
  • 1 onion chopped For sautéing.
  • 2 cloves garlic, minced For flavor.
  • 1 tablespoon Massaman curry paste Adjust for spice level.
  • 1 can coconut milk For creaminess.
  • 1 cup vegetable broth
  • 1 cup chickpeas, drained and rinsed For protein.
  • 1 red bell pepper chopped For color and sweetness.
  • Fresh cilantro for garnish Adds freshness.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Toss the diced potatoes with olive oil, salt, and pepper.
  3. Spread the potatoes on a baking sheet and roast for about 25-30 minutes until golden brown.
Cooking
  1. In a pot, sauté onion and garlic over medium heat until fragrant.
  2. Stir in the Massaman curry paste and cook for another minute.
  3. Add the coconut milk and vegetable broth to the pot, bringing it to a simmer.
  4. Stir in the chickpeas and red bell pepper, cooking for an additional 10 minutes.
  5. Once the potatoes are roasted, add them to the curry sauce, mixing gently.
  6. Serve hot, garnished with fresh cilantro.

Notes

For more spice, add a dash of chili powder or fresh chili along with the curry paste. This dish can last up to 4 days in the fridge; store in an airtight container. For longer storage, freeze for up to 3 months.