Massaman Curry is one of my all time favorites when we eat at a Thai restaurant. It is a combination of your choice of meat or meat substitute, or no meat at all, potatoes, and vegetables in a rich, creamy sauce with a nutty quality. It is a dish that was reportedly brought in to Thailand by Muslim traders in the 16th century. The recipes I've read for it in the past have seemed complicated and require ingredients I don't typically have on hand, such as lemongrass and tamarind paste. For the following recipe, you do need a few spices you may not typically have (coriander and turmeric) and a can of coconut milk. But other than that, the list is not very exotic.
My plan for dinner last night was red curry, for which I typically buy the Thai Kitchen Red Curry Paste. I already had onions, garlic, and ginger sautéing on the stove when I noticed I was out of curry paste; thus began my invention of a bastardized Massaman curry dish. It turned out incredible, so I felt the need to share. Plus, I needed to write down what I did before I forgot! This is not an entirely authentic recipe, but uses more common pantry items and went together very quickly. To make this truly primal, the peanut butter should be replaced with cashew or almond butter. We have a kid with tree nut allergies, so I used peanut butter, but I think it would be great with a different nut butter as well. I used chicken breast, but this could be made with beef. I also think it would be particularly delicious with tempeh, as a vegan option, or tofu, as well. This was definitely approved by the kids, who already asked me to make it again. 1 onion, chopped 2 cloves garlic, minced 1 Tbsp ginger, chopped or grated 2-4 Tbsp oil (I used olive, but coconut would be nice with this dish) 1-2 pounds chicken (or other protein source) chopped into bite-sized pieces 1 medium potato, peeled and chopped into bite-sized pieces 2 cups of other vegetables according to preference or what you need to clean out of the fridge: I used red pepper and carrots, but just about anything would work 1 tsp cumin 1 tsp ground coriander 1 tsp turmeric 1 tsp cayenne OR paprika (if you don't want spicy) 1 tsp salt 1 Tbsp sugar 1 Tbsp fish sauce, or tamari or soy sauce for vegan option 1/2 Tbsp tamarind paste (if you have it) or 1 Tbsp fresh lime juice or, in a pinch, 1 Tbsp lemon juice 2 Tbsp nut butter 1 can coconut milk 1. Saute onion, garlic, and ginger in oil over medium heat for 5-10 minutes, until onions are softened. 2. Add chopped meat, tempeh, or tofu. Heat for another 5-10 minutes until partially cooked. 3. Add cumin, coriander, cayenne, salt, and sugar. Combine well. 4. Throw in potatoes and veggies. Stir fry for about 10 minutes. 5. Add coconut milk, nut butter, fish sauce, and tamarind paste. Stir to combine. Cover and allow to simmer for 20 minutes. We ate this over rice noodles. For lower carb options, serve with spaghetti squash or riced cauliflower, or eat over a bed of steamed broccoli.
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AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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June 2019
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