Name: Easy 1-Pot Massaman Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 (Servings)
Ingredients: 1 batch Crispy Baked Peanut Tofu ((vegan-option)); 1/2 lb. shrimp ((seafood option — wild caught when possible)); 1 large skinless chicken breast, cubed ((meat option — free-range, local, organic when possible)); 2 Tbsp coconut or avocado oil ((if avoiding oil, sub water and add more as needed)); 3 medium shallots, thinly sliced ((or sub 1 small onion)); 1 tsp whole cumin seed ((or sub powder)); 1 tsp whole coriander seed ((or sub powder)); 5 Tbsp red curry paste ((we love Thai Kitchen brand)); 1 ½ cups baby potatoes cut into bite-size pieces; 2 large carrots, peeled and diced 1/4-inch thick; 2 14-oz. cans light fat coconut milk ((sub up to 1 can with full-fat coconut milk for creamier, richer curry — texture shown in photos above)); 1-1 ½ cups water; 1/4 tsp ground cinnamon; 1 dash each cardamom and nutmeg ((if you don't have, omit)); 2-3 Tbsp coconut aminos ((or sub tamari or soy sauce, but start with less as they're saltier)); 1-2 Tbsp maple syrup or coconut sugar ((or sub stevia to taste)); 2 Tbsp peanut butter ((in place of traditional roasted peanuts — can sub roasted peanuts)); 1-2 Tbsp lime juice ((or lemon)); Cauliflower Rice, Rice, or Quinoa; Lime wedges; Fresh cilantro; Steamed or curried greens; Roasted salted peanuts, chopped