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Ingredients
  • subheading: For the Massaman Curry Paste:
  • ½ cup roasted peanuts
  • 1 tbsp. ground coriander
  • 1 tsp. cumin
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground cloves
  • ⅛ tsp. ground pepper
  • ⅛ tsp. ground nutmeg
  • ⅛ tsp. ground cardamom
  • 1 tsp. ground turmeric
  • 5 to 15 dried red chili peppers* soaked in water for about 10 minutes and seeded (use gloves!)
  • 1 stalk of lemongrass, minced
  • 1 three inch piece of fresh ginger root, sliced
  • 4 garlic cloves
  • 1 shallot
  • 1 ½ tsp. lime rind
  • ¼ cup soy sauce
  • ¼ cup maple syrup
  • juice of 2 limes
  • subheading: For the Massaman Curry:
  • 2 (14 ounce) cans coconut milk
  • ¼ cup homemade massaman curry paste, recipe above or 1 can of store bought
  • 1 sweet potato, diced into ½" to 1" cubes
  • 2 cups fresh green beans, chopped to 1" to 2" pieces
  • 1 red bell pepper, diced
  • 1 lb extra firm tofu
  • about 1 tbsp. vegetable oil
  • about 4 scallions, sliced
  • ¼ cup roasted peanuts, chopped
Steps
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