Asian, Better Than Takeout, Dairy-Free, Entrée, Gluten-Free, Lightened Up, Meal Prep, One Pot Dish

Mad for this Homemade Massaman Curry

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Not my prettiest of shots, but man, the flavors are there. I love ordering Chicken Massaman Curry when I’m feeling Thai takeout (or the original version of Basil Drunken Noodles or No Fish Sauce Pad Thai), but sometimes, you need all the flavors without the delivery fees. It’s savory, a bit peanut buttery and just plain good curry. Compared to takeout, this curry is less salty, swaps brown for the usual white rice and cuts the fat by using less oil and light coconut milk. I also added a bit more nutrients and flavor with sweet potato instead of potatoes. I saved time using pantry staples like pre-made red curry paste and canned diced tomatoes. I also had rotisserie chicken to use for the week, but I may have to try this with tofu next time. This curry dish is really quite easy using what you probably have in your pantry. Plus, it’s a fun dump-and-run kind of dish, which lets the flavors meld and heighten all on their own.

Ingredients (serves 5).

  • 1 c brown basmati rice, uncooked
  • 2 t coconut oil
  • 1 can (13.5 oz) lite coconut milk
  • 2 T red curry paste (like Thai Kitchen’s)
  • 1/2 t ground garlic
  • 1/2 t ground ginger
  • 1/4 t ground turmeric
  • 2 T creamy peanut butter, no salt added
  • 1 can (13.5 oz) diced tomatoes, no salt added
  • 1 sweet potato, diced into 1/2″ cubes
  • 1/2 c onion, cut into half moons slivers
  • 1½ c rotisserie chicken, shredded
  • 1/4 c raw cashew pieces, no salt added *

* Note: you can sub for peanuts, but I didn’t have any. I’ve been served Massaman curry with cashews in Thai restaurants, so I rolled with it.

Directions.

  1. Cook rice according to package directions.
  2. In a large skillet, heat coconut oil over medium heat. Add coconut milk, curry paste, garlic, ginger and turmeric, stirring constantly to prevent burning. Reduce to a simmer for about 5 min to allow spices to incorporate. Whisk in peanut butter.
  3. Pour in diced tomatoes, onions and sweet potatoes. Continue to simmer covered for about 10-15 min, with the garlic, ginger and turmeric. Reduce to a simmer for about 5 min. Stir occasionally to prevent burning.
  4. Stir in chicken and cashew pieces. Continue to simmer covered for an additional 10 min.
  5. Remove from heat and allow curry to cool and thicken before serving.
  6. Plate 1 heaping cup of Massaman curry with 1/2 c brown rice.
  7. Enjoy!

Nutrition for 1 c curry with 1/2 c cooked brown rice.
322 calories  •  17.7 g fat (49%)  •  24 g carbs (30%)  •  17 g protein (21%)  •  5.4 g sugar
* These are estimates based off specific products I used and how I entered ingredients in a fitness tracker. This is completely subjective and used to give a rough nutritional estimate.

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