Massaman Curry with Sweet Potatoes and Chickpeas

Instructions

1. 1Peel the 2 medium sweet potatoes and cut them into about 2.5 cm cubes. Peel the 2 medium potatoes and cut them into about 2.5 cm cubes. Peel the 1 medium onion and cut it into about 2.5 cm pieces.
2. 2Heat the 1 tablespoon of vegetable oil in a large, heavy-bottomed pot over medium heat, about 121°C. Add the 2 tablespoons of Massaman curry paste and cook, stirring constantly, for 1 to 2 minutes, until it smells fragrant. Add the 1 medium onion pieces and cook, stirring occasionally, for 5 to 7 minutes, until the onion pieces are softened and slightly translucent.
3. 3Drain and rinse the 1 can of chickpeas. Add the about 2.5 cm cubes of 2 medium sweet potatoes, the about 2.5 cm cubes of 2 medium potatoes, and the drained 1 can of chickpeas to the pot. Stir everything together and cook for 2 minutes.
4. 4Pour in the 1 can of coconut milk and stir to combine. Bring the mixture to a gentle simmer, which is when small bubbles appear around the edges of the pot. Reduce the heat to low, cover the pot, and let the curry simmer for 20 to 25 minutes, stirring occasionally. The curry is ready when the sweet potato and potato cubes are tender when pierced with a fork.
5. 5Stir in the 1 tablespoon of fish sauce, the 1 tablespoon of sugar, and the 1 tablespoon of lime juice until fully combined.
6. 6To cook the rice: In a medium saucepan with a tight-fitting lid, combine the 4 cups of rice with 8 cups of water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15 to 20 minutes, or until all the water is absorbed and the grains are tender.
7. 7Serve the hot Massaman curry immediately over the cooked 4 cups of rice.

Substitutions

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