Massaman Curry is a delicious Thai curry sauce that pairs perfectly with rice noodles and vegetables for an easy gluten free and vegetarian recipe, made in just 29 minutes!
Heat the coconut oil in a large skillet or wok on the stove over medium high heat.
Add the onion and massaman curry paste to the skillet, saute 2-3 minutes.
Add the broccoli, carrots and bell pepper, saute for 3 minutes.
Add the coconut milk, sugar, peanut butter and soy sauce to the skillet and bring to a simmer.
Simmer for 10-12 minutes.
While the vegetables are simmering, add the rice noodles to the boiling water, turn the heat on the stove off and allow the rice noodles to soak in the hot water for 8-10 minutes.
Add one cup of the water from the noodles to the vegetable curry.
Drain the remaining water from the noodles and add the noodles to the skillet with the vegetable curry.
Add the lime juice to the skillet, then toss everything together to combine.
Transfer to bowls and top with cilantro, green onions and chopped peanuts.
Serve with a lime wedge on the side for squeezing over the dish.
Notes
Gluten Free: This recipe is gluten free. Always make sure to check the massaman curry paste ingredients to make sure they're gluten free. The curry paste linked to in this recipe is gluten free.
Vegan: This recipe is vegan when a curry paste is used that does not contain shrimp paste. The curry paste linked to in this recipe is vegan.
Vegetables: The vegetables in this recipe can be substituted for the vegetables of your choice. Other vegetable options might include cauliflower florets, sugar snap peas, green beans or eggplant.