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🍽️ Aromatic Massaman Curry with Lemongrass, Peanuts and Coriander

700 kcal · 30 min · 4 servings

Aromatic Massaman Curry with Lemongrass, Peanuts and Coriander Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Halve the onion and peel it. Cut the halves into quarters.
  2. 2. Peel the garlic and slice it into thin strips.
  3. 3. Wash the lemongrass. Cut it lengthwise and gently flatten it with the back of a knife.
  4. 4. Slice the lemongrass into fine rings.
  5. 5. Peel the ginger and slice it into thin rounds.
  6. 6. Clean the mushrooms with a paper towel if necessary and trim the stems.
  7. 7. Quarter the mushrooms.
  8. 8. Wash the bell pepper. Halve it and remove the stem and seeds.
  9. 9. Chop the bell pepper roughly.
  10. 10. Place the rice in a pot and cover it with approximately 700 milliliters of salted water.
  11. 11. Bring the water to a boil.
  12. 12. Reduce the heat to low, cover the pot and let the rice cook for about 12 minutes.
  13. 13. Heat 2 tablespoons of oil in a pan over medium heat.
  14. 14. Add the curry paste, garlic, lemongrass, onions, ginger and chili to the pan.
  15. 15. Roast the ingredients for about 2 minutes.
  16. 16. Add the remaining vegetables.
  17. 17. Fry the vegetables for another 2 to 3 minutes.
  18. 18. Deglaze the curry with coconut milk.
  19. 19. Let everything simmer together for about 10 minutes.
  20. 20. Wash the coriander and shake it dry.
  21. 21. Pluck the leaves from the stems.
  22. 22. Chop the coriander leaves finely.
  23. 23. Roughly chop the peanuts.
  24. 24. Halve the lime.
  25. 25. Squeeze the juice from one lime half.
  26. 26. Quarter the other lime half.
  27. 27. Mix the peanuts with 1 tablespoon of butter into the cooked rice.
  28. 28. Season the curry with salt, pepper, lime juice and possibly sugar.
  29. 29. Serve the curry on plates.
  30. 30. Sprinkle the coriander over it.
  31. 31. Serve the curry with the rice and lime wedges.

Nutrition per serving