Vegan Thai Massaman Curry

A flavorful and aromatic vegan twist on the traditional Thai Massaman Curry, featuring a creamy coconut milk base, hearty vegetables, and a blend of warm spices.

Ingredients:

• 1 tbsp coconut oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 can 14 oz coconut milk
• 2 cups vegetable broth
• 2 large potatoes, peeled and diced
• 1 cup carrots, sliced
• 1 cup green beans, trimmed and halved
• 1/2 cup peanuts, chopped
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 2 tbsp massaman curry paste
• 1 tbsp lime juice
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

Put coconut oil in a big pot and heat it over medium-low heat

Put in the ginger, onion, and garlic

Saut until the meat is soft

Coconut milk, vegetable broth, peanuts, soy sauce, brown sugar, green beans, and massaman curry paste should all be mixed in

Bring to a boil, then lower the heat and let it cook for about 20 minutes, or until the vegetables are soft

Add the cilantro and lime juice and mix well

Add pepper and salt to taste

Place hot on top of noodles or rice