Masman is one of the go-to meals in this house, especially when warm cozy comfort food sounds good. If we have potatoes, carrots, and onion we’re good to go. Easy. There’s also the curry paste, coconut milk, and all that jazz, but we stay pretty well stocked with those pantry items.
This is close to other recipes I’ve posted, but I’ve tweaked it here and there to make it just right for us. I also tried beer this time because I saw it in Bon Appetit. So good! Very different, but I’ll definitely do it again. Reminds me of an old school beer beef stew.
- 1 red onion diced
- 1-2 potatoes cubed
- 4 carrots cubed
- 1 can coconut milk
- 8 oz dark beer
- 3 TB masman curry paste
- 1 TB lime juice
- ½ tsp brown sugar
- 1 TB fish sauce (optional)
- 3 servings tofu prepared for thai
- ½ cup peanuts or cashews
- Heat pan to medium high. Add onion. Stir for a few minutes. Add paste and stir. Add coconut milk and water/stock. Stir to combine. Add all other ingredients. Bring to bubble. Reduce heat to low and simmer until veg is desired tenderness, around 30 minutes. Can also withstand low slow cooking 1-2 hours.
- Serve with whole grain rice.
Optional, but something I’ll definitely keep doing…top with scallions and crushed peanuts.
I used an IPA, Boulevard Single Wide. I couldn’t bear to dump the whole thing in the pot, so I sipped the rest while stirring. 🙂Tags: curry, recipe, thai