Xanthan Gum Free Massaman Pork Curry with Potatoes
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Learn more āIngredients
4 servings
- 1 can (13.5 oz) full-fat coconut milk, divided
- 3 tbsp massaman curry paste
- 1 Ā½ lb boneless pork shoulder, cut into 1 Ā½-inch chunks
- 1 cup low-sodium chicken broth
- 1 lb yukon gold potatoes, peeled and cut into 1 Ā½-inch chunks
- 1 medium yellow onion, cut into 1-inch wedges
- 2 tbsp fish sauce
- 1 tbsp palm sugar or light brown sugar
- 1 tbsp tamarind paste
- 2 dried bay leaves
- 1 cinnamon stick
- 3 cardamom pods, lightly crushed
- Ā½ cup roasted unsalted peanuts
For serving
- steamed jasmine rice, for serving
- fresh cilantro leaves, for serving (optional)
- thinly sliced red chili, for serving (optional)
Instructions
- 1
Open the can of coconut milk without shaking it. Spoon the thick cream from the top into a large Dutch oven or heavy-bottomed pot, reserving the thinner coconut liquid in the can. Heat the cream over medium heat, stirring occasionally, until it begins to bubble and the fat separates slightly, about 3ā4 minutes.
- 2
Add the Massaman curry paste to the pot and stir it into the coconut cream. Cook, stirring constantly, until the paste is fragrant and darkens slightly, about 2 minutes.
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