Massaman curry is a lovely and creamy Thai dish. Originally, the dish is made with chicken (or some other kind of meat), but I made a vegetarian version, replacing the meat with red lentils. The dish is easy to make and is perfect for a Sunday or as a warming dish on a gray and cold fall day. The recipe makes a large portion, so there is enough for 2 days if you are 4 people. Served the Massaman curry with rice, salted peanuts, parsley and lime. You can also eat it with a good bread, e.g., flat bread, bread baked in a pot or crispy and airy buns. Enjoy.
Oil a large pan or a large pot. Sauté the two kinds of curry, the onion and the ginger. Add the potatoes and carrots and leave for a few minutes. Pour over the vegetable stock and the add coconut milk and peanut butter. Leave it to simmer for a few minutes. Add the red lentils and lemongrass. Season the dish with fish sauce, brown sugar and salt and pepper. Cook the dish until the lentils are done and the potatoes are tender. It will take about 20 minutes. Add more curry, if you would like a hotter dish.
Serve the Massaman curry with rice, peanuts, lime and parsley/coriander. Enjoy!