Easy 1-Pot Massaman Curry

PROTEIN OPTIONS optional

• 1 batch Crispy Baked Peanut Tofu (vegan-option)
• 1/2 lb. Shrimp (seafood option — wild caught when possible)
• 1 large skinless chicken breast, cubed (meat option — free-range, local, organic when possible)

CURRY

• 2 Tbsp coconut or avocado oil (if avoiding oil, sub water and add more as needed)
• 3 medium shallots, thinly sliced (or sub 1 small onion)
• 1 tsp whole cumin seed (or sub powder)
• 1 tsp whole coriander seed (or sub powder)
• 5 Tbsp red curry paste (we love Thai Kitchen brand)
• 1 ½ cups baby potatoes cut into bite-size pieces
• 2 large carrots, peeled and diced 1/4-inch thick
• 2 14-oz. cans light fat coconut milk (sub up to 1 can with full-fat coconut milk for creamier, richer curry — texture shown in photos above)
• 1-1 ½ cups water
• 1/4 tsp ground cinnamon
• 1 dash each cardamom and nutmeg (if you don't have, omit)
• 2-3 Tbsp Coconut aminos  (or sub tamari or soy sauce, but start with less as they're saltier)
• 1-2 Tbsp maple syrup or coconut sugar (or sub stevia to taste)
• 2 Tbsp peanut butter (in place of traditional roasted peanuts — can sub roasted peanuts)
• 1-2 Tbsp lime juice (or lemon)

FOR SERVING optional

• Cauliflower Rice, Rice, or Quinoa
• Lime wedges
• fresh cilantro
• Steamed or curried greens
• Roasted salted peanuts, chopped