January 28, 2013
[Photograph: Nick Kindelsperger]
About the author: Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.
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serves serves 4, active time 30 minutes, total time 30 minutes
- 1 (13 ounce) can coconut milk
- 1/4 cup massaman curry paste (I use Maesri brand)
- 1 pound Thai or Japanese eggplant, ends trimmed, cut into 1/2-inch cubes
- 6 ounces Yukon gold potatoes (about 1 medium), peeled, cut into 1/2-inch cubes
- 2 tablespoons brown sugar
- 3 tablespoons fish sauce, or to taste
- 8 ounces broccoli, ends trimmed, florets cut in half
- 2 tablespoons juice from about 2 limes
- Handful fresh basil leaves
- Steamed white or jasmine rice, for serving
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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.
Add the chopped eggplant and potatoes and stir well to coat in the paste. Cook until eggplant starts to soften, two to three minutes.
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, ten to fifteen minutes.
Add broccoli, stir well, and simmer until tender but still crisp, three to five 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.