⏳ Yield & Time

Yield: 2 servings

Preparation Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

🍽 Ingredients

• 1 cup Jasmine rice
• 1 1/2 cups Water
• 1 large Onion
• 3 cloves Garlic
• 2 inches Ginger
• 2 tablespoons Coconut oil
• 2 tablespoons Massaman curry paste
• 1 (14-ounce) can Full-fat coconut milk
• 1 cup Chicken or vegetable broth
• 1/2 cup Roasted peanuts
• 1 lb Cubed chicken or firm tofu
• 1/2 cup, chopped Cilantro
• 1/4 cup Toasted peanuts
• to taste Salt

📖 Instructions

1. First, let's tackle the rice. Rinse 1 cup of jasmine rice under cold water until the water runs clear. This step removes excess starch and helps to prevent the rice from becoming sticky. Then, add the rinsed rice to your rice cooker or saucepan with 1 and 1/2 cups of water. If using a rice cooker, follow the manufacturer's instructions for cooking white rice. If using a saucepan, bring the water and rice to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Once cooked, fluff with a fork and set aside. This is the most basic step in the recipe, but it's vital to get that fluffy, perfect rice.
2. Now for the star of the show – the Massaman Curry! Start by prepping your aromatics. Finely mince 1 large onion, 3 cloves of garlic, and 2 inch piece of ginger. Now's your chance to show off your chopping skills. Next, heat 2 tablespoons of coconut oil in a large pot or Dutch oven over medium heat. Add your aromatics (the onions, garlic, and ginger) to the oil and cook until softened, about 5-7 minutes. Stir frequently so they don't burn. Don’t worry if it sticks a little; its normal!
3. Once the aromatics are fragrant and softened, add 2 tablespoons of Massaman curry paste. I use homemade paste, but store-bought will work just fine, too. Stir well, making sure it combines fully with the onions, garlic and ginger to unlock all those amazing flavors. Cook for another 2-3 minutes, until it becomes fragrant. Here’s where things start getting really yummy.
4. Next, add 1 (14-ounce) can of full-fat coconut milk, and 1 cup of chicken or vegetable broth, and 1/2 cup of roasted peanuts (if you wanna make it richer). Bring the mixture to a simmer, reduce the heat to low, and let it simmer gently for about 10-15 minutes. This allows the flavors to meld and deepen. Remember, patience is key when it comes to curries – low and slow is always the way to go. Don't be tempted to rush it.
5. Meanwhile, if you want to add some protein, this is your chance to add 1 lb of cubed chicken or firm tofu, stir it in, and cook for an additional 5-7 minutes until the protein is thoroughly cooked. Season with salt to taste. If you're a vegetarian or vegan, remember to replace the chicken with veggies or tofu.
6. Finally, stir in 1/2 cup of chopped cilantro and 1/4 cup of toasted peanuts. Taste and adjust the seasoning if needed. Gently stir in the cooked rice until everything is mixed together, so you can easily serve it. There’s truly nothing like the aroma of Massaman curry filling your kitchen. It smells amazing! This is a magical moment in the cooking process.
7. Serve the Massaman curry and rice hot, and garnish with extra cilantro or peanuts, if desired. Enjoy your incredibly tasty, heartwarming, and satisfying meal! What's your favorite thing about Massaman curry? Let me know in the comments below!

📝 Notes

• For a spicier curry, add more chilies to the paste. Adjust the amount of broth to achieve your desired consistency. Leftovers make great lunch the next day!