Thai Massaman Curry

Life experiences with produce changes with the different climates and geographical places we have lived. Our huge vegetable garden in Papua New Guinea grew taro, sweet potatoes and greens without me ever setting foot in it as a garden savy Engan student cared for it. Here on Phillip Island, Hubby grows summer crops of tomatoes, zucchini and broad beans. In Mackay, North Queensland, I grew a kaffir lime in a pot. Sadly, that venture didn’t eventuate because we left for Melbourne and I gave the bush to mum who luckily lives in Queensland. And I seem to have forgotten to buy a kaffir lime tree though we’ve bought lemon and lime and grapefruit trees.

Health benefits:

·       Kaffir limes are highly respected in herbal medicine because of its high content of beneficial organic compounds that positively affects the body’s systems.

·       Kaffir lime fruit and leaves promote oral health, detoxifies the blood, boosts skin health, improves digestion, lowers inflammation, aids the immune system, reduces stress and improves the health of the hair.

THAI MASSAMAN CURRY

PB, V, GF, DF

Curry:

1 onion, diced

1 tsp cumin seed

1 tsp coriander seed

4 tbsp red curry paste, see the recipe below

1 sweet potato, cubed

2 carrots, sliced

2 x 400ml tins of coconut milk

500ml /2 cups vegetable stock

2 tbsp coconut aminos/ tamari

1 tbsp maple syrup

2 tbsp peanuts

1 tbsp coconut sugar

1 cup broad beans or edamame or peas

300g firm tofu, chunks

1 lime, juiced

whole-grain rice

handful of fresh coriander (cilantro)

To make the curry, heat the fry pan on medium heat, add onion and saute in a splash of water with the lid on for 2 minutes. Sweat the aromatics in a dry pan or little water: cumin and coriander seeds for another 2 minutes, stirring frequently. Add the red curry paste and stir. Add the sweet potato, carrots, coconut milk and vegetable stock, cinnamon, coconut aminos, maple syrup and peanuts and simmer for about 10-15 minutes uncovered. Stir in the broad beans or edamame or peas and tofu, and turn off the heat. The residual heat will cook the tofu without making it too soft. Add the lime juice, then taste and adjust the flavour as needed. Allow the curry to stand for at least 5 minutes for the flavours to meld.

Serve over whole-grain rice and garnish with freshly chopped coriander and roasted peanuts.

Curry paste:

¼ cup rice malt syrup

¼ cup coconut aminos/ tamari

2 limes, juiced and zest

1 tsp freshly grated ginger

3-4 kaffir lime leaves, sliced finely

1 jalapeno, deseed

1 tsp galangal, sliced

2 cloves garlic, chpd

1 lemon grass stalk, white part bruised

1 tsp cumin seeds

1 tsp coriander seeds

2 cloves

1 cardamom pod

1 tsp turmeric

½ tsp cinnamon

To make the paste, dry toast the aromatics in a pan on medium heat until fragrant, watch and smell the spices as they toast and when the seeds start to turn brown, remove from heat. Grind the spices with a pestle and mortar until powdered. Let the curry sit in the fridge for a couple of hours or overnight to let it set and for the flavours to meld.