Thai Green/Massaman Currry
Try this Thai Green/Massaman Currry recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 0
contains shellfish
white meat free
tree nut free
nut free
gluten free
contains red meat
contains fish
contains dairy
- juice of 1 lemon
- 5 cloves garlic
- 2 t fish sauce
- 3 packed cups of coriander roots, stem, leaves and all
- 2 packed cups of thai basil (use regular basil or mi
- thumb size knob of galangal or ginger peeled and c
- thumb sized knob of turmeric peeled and chopped ro
- 2 t chopped lemongrass
- 1 purple onion
- red or green chillies to taste (or use capsicum fo or a mix of both- i usually use 2 red chillies and 1 orange or green capsicum)
- 1 t ground cumin/coriander/fermented shrimp paste
- 1 t ground coriander/mace (or nutmeg)
- 1 t salt/ ground pepper
- splash in a bit of coconut cream from the tins bel
- 2 tins of coconut cream
- 1 cup of bone broth
- 500 g or so any type of meat
- 8 cups of veggies (today i used mushrooms courgettes, capsicum, kale)
- 1 t coconut or palm sugar (leave out if you want)
- 2 t finely shredded kaffir lime leaves and chopped cor
- Carbohydrate 40.2555 g
- Cholesterol 0 mg
- Fat 0.2426 g
- Fiber 2.37300004094839 g
- Protein 31.4882 g
- Saturated Fat 0.07683 g
- Serving Size 1 1 recipe (1248g)
- Sodium 44474.62 mg
- Sugar 37.8824999590516 g
- Trans Fat 0.06497 g
- Calories 280 calories
For curry paste, place all curry paste ingredients into your high speed blender, and blend until smooth.Heat the coconut cream until it separates slightly, then add the curry paste. Fry for 10 mins or until it becomes fragrant. Add the sugar, fish sauce and lemon juice to taste. Check to see if it needs more of these.Then add the meat (if you use casserole steak, cook it in the coconut cream for a few hours before adding the paste), veggies and bone broth and cook until softened slightly.Add the kaffir lime leaves and extra coriander leaves then serve.
