Massaman Curry with Eggplant and Broccoli
- 1 (13 ounce) can coconut milk
- 1/4 cup massaman curry paste
- 1 pound Thai or Japanese eggplant, ends trimmed, cut into 1/2-inch cubes
- 6 ounces Yukon gold potatoes (about 1 medium), peeled, cut into 1/2-inch cubes
- 2 tablespoons brown sugar
- 3 tablespoons fish sauce, or to taste
- 8 ounces broccoli, ends trimmed, florets cut in half
- 2 tablespoons juice from about 2 limes
- Handful fresh basil leaves
- Steamed white or jasmine rice, for serving
- This recipe is gluten-free
- Produce
- About 2 limes, juice from (2 tablespoons)
- Basil, fresh leaves (1 Handful)
- Broccoli (8 ounces)
- Thai or japanese eggplant (1 pound)
- Yukon gold potatoes (6 ounces)
- Canned Goods
- Coconut milk (1 (13 ounce) can)
- Condiments
- Fish sauce (3 tablespoons)
- Cooking & Baking
- Brown sugar (2 tablespoons)
- Pasta & Grains
- Massaman curry paste (1/4 cup)
- White or jasmine rice (1)
Preparation
Read recipe preparation on seriouseats.com
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Published January 28, 2013 (2 weeks ago).
16 people saved this recipe.
