Vegan Thai Peanut Curry {Massaman}

Ingredients

For the peanut massaman curry paste:
• 1/2 cup roasted salted peanuts
• 2 shallots
• 5 cloves of garlic
• 6 dried red chili peppers, soaked in hot water and then deseeded (use gloves)*
• 3 tbsp fresh ginger, roughly chopped
• 1.5 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp cinnamon
• 1 stalk of lemongrass, chopped roughly**
• 1 1/2 tsp lime rind
• 1/4 cup soy sauce
• 1/4 cup maple syrup
• juice of 2 limes
For the massman curry:
• 1/3 cup + more peanut massaman curry paste
• 2 cans full fat coconut milk (540 ml)
• 1 large sweet potato, cut into 2 inch chunks (roughly 1 1/2 cup)
• 1 large yukon gold potato, cut into 2 inch chunks (roughly 1 1/2 cup)
• 1 cup green beans or snap peas, trimmed and cut into 1 inch pieces.
• 1 cup vegetable broth
Toppings: Green onion, pickled shallots, roasted peanuts, cilantro.

Method

1. To make the curry paste, add all of the ingredients in a food processor and blend until a paste forms (about 60 seconds)
2. In a large pot, add the coconut milk, vegetable broth and 1/3 cup of massman curry paste over medium high heat. Bring to a simmer for 1 minute, stirring to combine.
3. Add in the russet and sweet potatoes. Cook for 10 minutes on medium heat until almost fork-tender.
4. Add in the green beans. Taste. At this point I added a couple tablespoon more curry paste for punch. Season with salt.
5. Simmer for 5 to 10 minutes more, until the potatoes are soft and the green beans tender crisp. If you want to crush the potatoes with a spoon or potato masher this will add to the creamy texture a bit. Curry should be thick and creamy by this time.
6. Spoon into bowls and serve with basmati rice and toppings!
7. Store in an air tight container for up to 5 days, or freeze.

Notes