If you’ve been reading this blog for a while, you’ll know that I don’t usually make complicated recipes.
This is because of two things:
1. I don’t have the patience
2. I don’t like following recipe rules. (Mix ingredients in TWO separate bowls, you say? How about one bowl. Yep. Just one.)
There are days, however, when I actually feel like spending hours in the kitchen.
Those days are usually snowy.
And they’re inspired by a recipe that I can’t turn down– something I’ve been craving for a while.
This Massaman Curry was one of those dishes.
- 3 lbs boneless, skinless chicken thighs
- 1, 4 oz can massaman curry paste
- 1 can coconut mlk
- 1 tsp fish sauce
- 2 medium sweet potatoes, cubed
- 1 yellow onion, chopped
- ⅓ cup cashews, ground
- 1 Tbsp coconut oil (or other cooking fat)
- Thai basil (or regular basil) leaves
- Melt the coconut oil over medium heat and add curry paste and ⅓ can of coconut milk and saute for about two minutes.
- Add your onion, chicken, sweet potatoes and another ⅓ of coconut milk then simmer until the chicken is cooked through, the onions are translucent and the sweet potatoes are soft, about 10 to 15 minutes. (You can also bake your sweet potato cubes before hand to cut down on time).
- Stir in the ground cashews, fish sauce, basil leaves and the last ⅓ of coconut milk.
- Simmer for a few minutes and then serve over cauliflower rice, sauted kale or just eat it!
It actually didn’t take that long to make…and when I was done re-vamping it, there were as little steps as possible.
And it was delicious.
The original recipes called for Thai basil…but what the heckadoodie is Thai basil? I just used regular basil.
I couldn’t taste the difference.