I've played around with the recipe for Massaman curry a little and this version tastes really great. Make the curry paste in large quantities and freeze in a silicone mould for use another time. If you're going to use a commercially produced paste, just check the ingredients list and choose the one with the most natural ingredients possible. Honestly though, it's really easy to make your own & it will always taste far superior.
For the paste:
- 4 tbsp tomato puree
- 1 tbsp Keen almond butter
- zest & juice of 1 lime
- 2 tbsp olive oil
- 1 lemongrass stalk
- 2 garlic cloves
- 4 cloves
- 2 tsp cinnamon
- 2 tsp cumin
- 2 tsp turmeric
- 2 tsp ground coriander
- 2 tsp sweet paprika
- 2 tsp smoky paprika
- 2 tsp chilli flakes
- salt & pepper
Add all the ingredients to a food processor & blend to form a thick paste. See I told you it was easy!!
For the curry:
- 1 large chicken fillet
- 1 tbsp Massaman paste
- 1 small sweet potato, chopped
- 1/2 bell pepper, chopped
- 1 onion, diced
- 5 chestnut mushrooms, sliced
- 1 tbsp coconut cream (or 3 tbsp coconut milk)*
- 1 tsp Keen almond butter
- 150ml homemade chicken/vegetable stock
- flaked almonds
- fresh coriander
Start by marinading the chicken in the curry paste for at least 30 minutes.
Once marinaded, add to a hot wok and cook quickly.
Remove the chicken from the wok & add the sweet potato with a little coconut oil & 1 tsp of ground cinnamon. Cook for about 5 minutes until slightly softened.
Next add the onion, peppers & mushrooms. Cook for 2-3 minutes.
Add back in the chicken, coconut cream, almond butter & stock. Allow to simmer and cook over a gentle heat for 15 minutes.
Finally add the spinach & cook for 2 minutes to allow it to wilt slightly.
Garnish with flaked almonds & fresh coriander. This goes perfectly with cauliflower 'rice'.
*I don't like dishes smothered in sauce, so feel free to add more coconut milk if you'd prefer... :)