Sincerely Carolina

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thai massaman-style curry

by sincerelycaroline


Makes 5-6 servings

1/2 cup gluten-free soy sauce or tamari
1/4 cup orange juice
1/4 cup plus 2 Tablespoons sesame oil
1/2 cup light brown sugar
1/2 cup natural peanut butter
1/4 cup arrowroot starch
6 cloves garlic, minced
1 tablespoon red curry paste
2 14-ounce cans light coconut milk
1-2 teaspoons crushed red pepper
1.5 pounds petite yukon gold potatoes, cubed (halved vertically, then horizontally, making approximately four sections each time)
2 stalks celery, diced


(1) In a large saucepan, combine soy sauce, orange juice, sesame oil, light brown sugar, peanut butter, arrowroot starch, garlic and red curry paste, whisking consistently over medium-low heat. Continue whisking throughout cooking process, until sauce begins to thicken. Add both cans of coconut milk and crushed red pepper, and continue stirring.

(2) Add potatoes and celery to the sauce. Turn heat on low and place lid on pot, allowing the mixture to simmer for at least 35 minutes, or until potatoes can be easily pierced with a fork. Serve over rice or quinoa and enjoy!