Chicken Massaman Curry

Ingredients

• Masaman Curry Paste

  Maesri

  114g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  3 tbsp or 42g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  3 ½ cup or 791g

• Ginger

  Spices, ground

  ½ tsp or 0.9g

• Cilantro

  Coriander - Freshdirect

  2 tablespoon or 2g

• Sugar Replacement, Brown

  Swerve

  28g

• Fish Sauce

  A Taste of Thai

  2 tbsp or 38g

• Lime juice

  Raw

  1 tbsp or 15g

• Worcestershire sauce

  1 tbsp or 17g

• Onions

  Sweet, raw

  ½ onion or 166g

• Sliced chicken breast

  Fat-free, mesquite flavor, deli style

  454g

• Carrots

  Raw

  2 medium or 122g

• Peanut butter

  Chunk style, with salt

  1 tbsp or 16g

• Spicy Sriracha Sauce

  Bookbinders

  ⅛ serving or 2g

• Crushed red pepper flakes

  1 tsp or 0.3g

Directions

1. Heat vegetable oil in an extra large saucepan over medium heat. Stir in curry paste; cook and stir for about 2-3 minutes. This is strong, make sure your windows are open and a fan is blowing.
2. Add 1 can coconut milk and stir until well blended. Add ginger, cilantro, sugar, fish sauce, lime juice, and Worcestershire. Bring to a boil.
3. Add onion and chicken. Reduce to a simmer. When chicken is white and cooked through (about 5 min or so) add another can of coconut milk and bring back to a boil.
4. Add remaining ingredients (except for the rice) and stir until everything is well mixed. Cover and simmer for about 15 minutes or until potatoes are no longer crunchy in the middle. Serve hot over cooked Jasmine rice (521g).
5. Recipe by: Erica Walker (source: https://www.favfamilyrecipes.com/chicken-massaman-curry/)