Massaman Curry with Eggplant and Broccoli

There's no doubting the comforting nature of massaman curry. The relatively mild mix is less of an assault on the senses, and more like a rejuvenating aromatherapy session. Sub in eggplant for the beef, and it can also be cooked quickly.

Instructions

1

Use a spoon to remove 1/2 cup of the cream that has risen to the top of the coconut milk can. Heat cream in a wok over medium-high heat until bubbling. Add massaman curry paste, stir constantly, and cook until the fat starts to separate, about 5 minutes.
2

Add the chopped eggplant and potatoes and stir well to coat in the paste. Cook until eggplant starts to soften, 2 to 3 minutes.
3

Add sugar, fish sauce, and remaining coconut milk, and add enough water to barely cover the vegetables, about 1 cup. Bring to a boil, then reduce heat to a simmer. Cook until the potatoes are tender, 10 to 15 minutes.
4

Add broccoli, stir well, and simmer until tender but still crisp, 3 to 5 minutes. Pour in lime juice and season to taste with salt or more fish sauce if desired. Stir in basil and serve curry with rice.

Ingrédients

Instructions