Easy 1-Pot Massaman Curry

PROTEIN OPTIONS optional

• 1 batch peanut tofu vegan-option, crispy baked
• 1/2 lb. Shrimp (seafood option — wild caught when possible)
• 1 large chicken breast meat option - free-range, local, organic when possible, skinless, cubed

CURRY

• 2 Tbsp coconut oil if avoiding oil, sub water and add more as needed, or avocado oil
• 3 medium shallot or sub 1 small onion, thinly sliced
• 1 tsp cumin seed or sub powder, whole
• 1 tsp coriander seed or sub powder, whole
• 5 Tbsp red curry paste (we love Thai Kitchen brand)
• 1 ½ cups potato baby, cut into bite-size pieces
• 2 large carrot peeled and diced 1/4-inch thick
• 2 oz. coconut milk sub up to 1 can with full-fat coconut milk for creamier, richer curry - texture shown in photos above, light fat, canned
• 1-1 ½ cups water
• 1/4 tsp ground cinnamon
• 1 dash each cardamom if you don't have, omit
• 1 dash each 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 sub stevia to taste, or coconut sugar
• 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
• quinoa
• lime wedges
• cilantro fresh
• greens steamed or curried
• peanut roasted, salted, chopped