Red Meat Allergy Friendly Massaman Cod Curry with Potatoes
Total time55 min
Prep time20 min
Cook time35 min
4.9(18)
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Learn more →Ingredients
4 servings
- 1 ½ lb cod fillets, cut into 2-inch pieces
- 1 lb yukon gold potatoes, peeled and cut into 1-inch cubes
- 2 tbsp neutral oil (such as canola or avocado oil)
- 1 medium yellow onion, thinly sliced
- 3 tbsp massaman curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup low-sodium chicken broth
- 1 tbsp tamarind paste
- 1 tbsp fish sauce
- 1 tbsp palm sugar or light brown sugar
- 2 dried bay leaves
- 1 cinnamon stick
- 3 cardamom pods, lightly crushed
- ¼ cup roasted unsalted peanuts
- ½ tsp salt, plus more to taste
For serving
- steamed jasmine rice, for serving
- fresh cilantro leaves, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Heat the oil in a large deep skillet or wide saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and golden at the edges, about 8 minutes.
- 2
Add the Massaman curry paste, cinnamon stick, cardamom pods, and bay leaves to the pan. Stir and cook until the paste is fragrant and darkens slightly, about 2 minutes.
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