I love Masaman Curry, but the way it is usually served in Thai restaurants, with large quantities of that delicious, rich sauce, makes it a special occasion food for me. I created this recipe to give me that wonderful flavor without totally throwing off my eating away from my preferences for the day. This would make an excellent variation of Boxed Lunch, to pack and enjoy all week long.
Quick Masaman-Style Curry Sauce
one. Heat a medium-sized heavy pan over medium heat. When hot, add:
1 can Maesri Masaman Curry Paste (4 oz.) or similar product
two. Stir it around for a while until fragrant. Pour in and stir to combine:
1 15 oz. can coconut milk(1)
1/2 tsp cinnamon powder
1/4 tsp cardamom powder
three. Heat through. Give the sauce a taste, and adjust the flavorings a bit with the following, if desired:
for more sour, add 1-2 tsp. tamarind paste
for sweeter, add 1-3 tsp. sugar
for saltier, add 1 tsp. fish sauce
four. Bring the sauce to a low simmer and plop in:
1-2 diced potatoes (optional)
2 thinly sliced or diced carrots (optional)
1 small, diced onion (optional)
five. If adding vegetables, simmer until they are just tender. Serve with precooked chicken breast or other protein of choice, steamed rice and vegetables.
Yields: 10-12 servings the way I use it (about 3 tbs sauce without vegetables per serving), but it will depend on how much you like to drizzle over your plate!
(1) I prefer to use full fat coconut milk and then just reduce how much total sauce I’m spooning over my meal, but it would probably be fine to use reduced fat. Since I’m not typically serving it with other significant sources of fat in my meal, I enjoy letting the curry sauce play that part of my balanced plate.