Massaman curry is one of my favorite thai dishes ever. Nay, one of my favorite dishes ever. Living in NYC and in Queens especially, I am lucky enough to be surrounded by international food options… and thai is one of the best. This dish is so comforting and flavorful, I really can’t get enough. This is often served with a choice of protein, I normally get crispy tofu but I wanted to try it with roasted butternut squash for the same type of crisp exterior and it worked out pretty nicely. The coconut milk combined with the curry tones down the slight spiciness and creates this creaminess that is JUST… so freakin’ good. I told you it was my favorite, did I not? And best of all is it’s homemade. If you can’t find the curry paste at a store near you, grab it on Amazon here.
I am serving this over brown rice for the ultimate combo, feel free to throw some peanuts on top (I had every intention of doing that, but got distracted with housing the whole plate by the time I realized). Perfect for dinner, I had leftovers for lunch so this was pretty much the gift that kept on giving.
- 1 can (4oz.) massaman curry paste (I used this one)
- 1 can (13.5oz) coconut milk (I used this one)
- 1 tbsp coconut oil
- Sea salt & pepper
- 1/2 tsp turmeric powder
- 1 medium butternut squash
- 1 red bell pepper
- 4-5 small potatoes (I used golden)
- 1/2 large yellow onion or 1 small onion
- 1/4 cup fresh cilantro, roughly chopped
- optional: 3-4 cups cooked brown rice
- Pre-heat the oven to 375f degrees. Peel and chop the butternut squash into cubes and toss with olive oil, salt and pepper. Arrange in a single layer on a baking sheet and roast for approx. 30 minutes until browned on sides (flip once in the middle).
- Meanwhile, prep vegetables: peel and chop potatoes, chop the pepper and onion into cubes and set-aside. In a bowl, mix the coconut milk and curry paste together and also set-aside.
- Add the coconut oil to a large pot or dutch oven over medium heat and saute the onions, pepper and potatoes. Sprinkle a little salt, pepper and the turmeric over veggies. Cook for approx. 15 minutes, mixing with a wooden spoon so it doesn’t stick.
- Pour in the massaman and coconut milk mixture to the pot, stir, and bring all to a boil. Cover the pot and let simmer for 25 minutes (stick potatoes with a fork to make sure they’re soft but tender). Add the butternut squash and cilantro and mix with the spoon, let it simmer for 5 more minutes uncovered and you’re done! Serve plain or over rice.