Massaman Curry Light
I've always considered myself a fairly adventurous eater. If I run across it and have never tried it I will. A few years back a guy I was dating was really into Indian and Thai food and I honestly didn't realize how much I didn't know about that cuisine. He might have not ended up being right for me, but I sure did find a lot of food that was!
One of the best dishes I had never tried was something called Massaman curry and once I learned how easy it was to make I was hooked. When I first tried it I think I ordered it out 3 more times that week. Little did I know that all I needed was the right curry paste.
This stuff is the best! It recreates the flavor I found at restaurants spot on. I'm sure restaurants probably even use this (or another) pre-made paste because that sh*t is INVOLVED. Like so many steps and flavors that I can only imagine take a ton of time to create. Thank you curry gods for saving me time.
Massaman curry is considered a 'Thai' dish, but it's not really a native Thai dish. Supposedly the 'Massa' derives from a word meaning 'Muslim' and though beauty known as cultural exchange we get this mild, super flavorful blend of spices.
Usually Massaman curry is made with potatoes, carrots, and onions and is served over rice. Today I made mine with cauliflower, carrots, onions, and half a sweet potato I had around because it was looking sad. Any combination of mild root veggies in this sauce would be spectacular in my eyes.
*Missing from photo are PB2 and Cashews
- 15 oz can, Low fat coconut milk
- 1 Tbs Massama curry paste
- 1/4 cup Soy sauce
- 1 Sweet onion
- 8 oz Sweet potato
- 7 oz Baby carrots (because I wanna much on the rest)
- 1 Huge cauliflower head
- 1/4 cup PB2 or other powdered peanut butter
- 1/4 cup Raw cashew pieces
- 3 cups water
I have 100% made this in my pressure cooker before, but since it was being occupied steaming more seitan, I decided to make this stove top.
- In a pot on medium to medium high heat combine can of coconut milk, soy sauce, PB2, and Massaman curry paste. In blender, blend 3 cups of water with 1/4 cup raw cashews and blend until fully liquid (about 2 minutes on high). Transfer cashew milk to pot and whisk together.
- As liquid is heading up, chop all veggies into roughly the same size pieces
- Toss all veggies in pot and simmer for 15 minutes testing vegetable pieces with a knife until the largest pieces are tender.
The final product will made your whole kitchen smell exotic and very fancy pantsy for not much work. In addition it packs TONS of good fiber, nutrients at not at a ton of calories. You can adjust how thick you want the curry broth/sauce to be depending on how much of the cashew cream you add so adjust away.
The riced broccoli I bought at my last food haul was to serve with this but I just ate that bowl straight after taking its picture because I was hungry. Saved me some calories and I can always have the other three servings with rice later if I want!
Nutrition facts; Recipe makes 4 servings, Serving size 3 cups; Calories 330; Fat 15.3 g; Fiber 8.7 g; Protein 10.4 g; Carbohydrates 42.9 g
Ladies at work... I'm probably going to eat this all before I see you Tuesday, but know that I'll probably have more to sample by then because I can't stop cooking! Bon Appetite!