|2 servings||calories per servings 710||protein serving 41 g||carbs per serving 80 g||total fat per serving 25 g|
This rich, warming curry is a popular dish from Thailand, although it’s made with spices not typically found in other Thai curries, and the word “massaman” isn’t even native to the Thai language. In fact, the origins of this dish are widely contested, and it appears to have been influenced more by a web of spice trade routes and migration than any one particular region. Nevertheless, this curry has all your flavor bases covered: rich coconut milk, salty fish sauce, sweet honey (used in place of the traditional tamarind) and tangy fresh-squeezed lime juice. Massaman curry is typically milder than other Thai curries, but beware that it still has a bite if you’re sensitive to heat!
|Nutrition Facts||/ Per Serving|
|Total Fat||25 g|
|Saturated Fat||16 g|
|Trans Fat||0 g|
|Total Carbohydrates||80 g|
|Dietary Fiber||5 g|
• Place a small saucepan over high heat. Add rice and 1 1/2 cups water.
• When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes.
• Remove from heat. Set aside, covered, until ready to serve.
MISE EN PLACE
• Cut potato into bite-sized pieces.
• Peel and chop onion.
• Halve and juice lime.
• Discard any heavy spinach stems. Cut or tear leaves into bite-size pieces.
• Place a deep sauté pan over medium-high heat. Add 1 tablespoon coconut cream from top of can. When cream is hot, add beef. Cook without disturbing until bottom is browned, 1-2 minutes.
• Cook, stirring, until lightly browned on all sides, 1-2 minutes.
• Add potato and onion. Cook, stirring to coat vegetables.
• Add 3 cups of water.
• When mixture boils, reduce heat to medium. Cook, stirring occasionally, until onion and potato is tender, about 15 minutes.
• Add red curry paste (using the full amount will yield a spicy dish; use less if you prefer), remaining coconut milk, fish sauce and sweet curry spice. Cook, stirring and mashing curry paste to blend.
• Stir in half of lime juice.
• Remove from heat. Taste and adjust seasoning as desired with kosher salt.
• In a large bowl, whisk together honey, 1 teaspoon cooking oil and remaining lime juice.
• Add spinach. Toss to coat.
• Fluff rice with a fork. Divide between 2 plates.
• Divide spinach between plates.
• Divide curry between 2 bowls. Garnish with peanuts, and enjoy!
Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.Learn More...