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  • Serves 4 (3.2 lb)
Massaman Curry with Eggplant and Broccoli

Ingredients

  • 1 pound Thai or Japanese eggplant, ends trimmed, cut into 1/2-inch cubes 1 pound Thai or Japanese eggplant, ends trimmed, cut into 1/2-inch cubes
  • 1/4 cup massaman curry paste (I use Maesri brand) 1/4 cup massaman curry paste (I use Maesri brand)
  • 8 ounces broccoli, ends trimmed, florets cut in half 8 ounces broccoli, ends trimmed, florets cut in half
  • 1 (13 ounce) can coconut milk 1 (13 ounce) can coconut milk
  • Steamed white or jasmine rice, for serving Steamed white or jasmine rice, for serving
  • 6 ounces Yukon gold potatoes (about 1 medium), peeled, cut into 1/2-inch cubes 6 ounces Yukon gold potatoes (about 1 medium), peeled, cut into 1/2-inch cubes
  • 3 tablespoons fish sauce, or to taste 3 tablespoons fish sauce, or to taste
  • 2 tablespoons brown sugar 2 tablespoons brown sugar
  • 2 tablespoons juice from about 2 limes 2 tablespoons juice from about 2 limes
  • Handful fresh basil leaves Handful fresh basil leaves

Nutritional values
Per serving (13 oz)

% Daily Values*
  • Total fat 23.4g 30%
  • Saturated fat 18.6g 93%
  • Protein 11.3g 23%
  • Salt 918.7mg 40%
  • Total carbs 68.5g 25%
  • Fiber, total dietary 14.5g 52%
* Percent daily value are based on a 2,000 calorie diet.
Read full directions on seriouseats.com
Massaman Curry with Eggplant and Broccoli on seriouseats.com
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