Ingredients
Scale
Massaman Sauce Ingredients:
- 1/2 cup Massaman Curry Paste
- 2 Tbsp. Fish Sauce
- 3 Cloves Garlic
- 2 heaping Tbsp. Kajang Thai spice by Roaring Fork Spice Company
- 2 C No-Chicken Broth (imagines)
- 2 C Coconut Milk
- 3 Tbsp. coconut or avocado oil
Vegetables and Proteins for Curry Rice Bowl
Ingredients:
- 1 lb uncooked chicken thighs or breasts, cut into chunks ( or shrimp)
- 2–3 Tbsp count or avocado oil.
- 1–2 rough chopped Onions
- 2–3 medium Carrots, chunks OR 1-2 medium yam, chunks
- 8 baby red Potatoes, halved and or
- 2 medium zucchini, chunked
- 1 bunch Broccoli cut into medium florets
- Tajin Seasoning and Cilantro to garnish
Instructions
Method for sauce
- In a pot, add oil once pot is hot, not too hot…
- add in Massaman Curry paste, fish sauce, garlic and Thai spices. Cook on low heat for 1 minute until fragrant.
- Add broth and coconut milk, bring to boil and simmer for 20 minutes.
Curry Method:
- In a large deep skillet, Sauté Chicken chunks in oil until done. About 2 minutes, turning them on all sides. Remove, and Set aside.
- In chicken juices or oil, sauté onions, potatoes, yams or carrots, zucchini and broccoli until fork tender.
- Once vegetables are tender, add back chicken, juices, and curry sauce in skillet and let simmer 15 minutes.
- Prepare turmeric Rice
- Serve in bowl. Rice, veggies, chicken or shrimp, or veggies only. Ladle curry sauce over it all.
- Garnish with fresh lime wedges, cilantro leaves and Tajin spice
- Prep Time: 10 minutes
- Cook Time: 20 minutes