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Thai Massaman Curry

 
One serving costs about $2.89 One serving costs about $2.89

$2.89 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

5 gluten-free,dairy-free,gluten free,dairy free,whole 30 lunch,main course,main dish,dinner Indian,Thai,Asian
spoonacular Score:58%

Spoonacular Score: 58%

 

Thai Massaman Curry might be just the Asian recipe you are searching for. For $2.89 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 637 calories, 21g of protein, and 51g of fat per serving. This recipe serves 5. This recipe is liked by 1 foodies and cooks. From preparation to the plate, this recipe takes approximately approximately 45 minutes. If you have coriander leaves, oil, fish sauce, and a few other ingredients on hand, you can make it. It works well as an affordable main course. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 57%. Users who liked this recipe also liked Beef massaman curry, Homemade Massaman Curry, and Vegetarian Massaman Curry.

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Massaman Curry. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Laurenz V Singing Gruner Veltliner with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.

Laurenz V Singing Gruner Veltliner

A very attractive fruit bouquet yields apple, peach and citrus aromas along with a typical Veltliner spiciness and a touch of white pepper. The soft and juicy palate is supported by fine acidity. It sings on the palate!

» Get this wine on Wine.com

Ingredients

Servings:
1.1 lb
1.1 lb lamb
lamb
2
2  red skin potatoes
red skin potatoes
2
2  bay leaves
bay leaves
1 Tbsp
1 Tbsp fish sauce
fish sauce
1 Tbsp
1 Tbsp lime juice
lime juice
0.5 cups
0.5 cups coconut milk
coconut milk
0.5 cups
0.5 cups oil
oil
some
some salt
salt
5
5  dried red chilies
dried red chilies
1 tsp
1 tsp black peppercorns
black peppercorns
1 tsp
1 tsp cumin seeds
cumin seeds
3
3  cloves
cloves
3
3  black cardamoms
black cardamoms
0.5 inch
0.5 inch belacan
belacan
0.5 inch
0.5 inch galangal
galangal
2 sprigs
2 sprigs fresh coriander leaves
fresh coriander leaves
1
1  lemongrass
lemongrass
5
5  shallots
shallots
5
5  garlic
garlic
0.5 tsps
0.5 tsps lime rind
lime rind
1.1 lb lamb
1.1 lb
lamb
2  red skin potatoes
2
red skin potatoes
2  bay leaves
2
bay leaves
1 Tbsp fish sauce
1 Tbsp
fish sauce
1 Tbsp lime juice
1 Tbsp
lime juice
0.5 cups coconut milk
0.5 cups
coconut milk
0.5 cups oil
0.5 cups
oil
some salt
some
salt
5  dried red chilies
5
dried red chilies
1 tsp black peppercorns
1 tsp
black peppercorns
1 tsp cumin seeds
1 tsp
cumin seeds
3  cloves
3
cloves
3  black cardamoms
3
black cardamoms
0.5 inch belacan
0.5 inch
belacan
0.5 inch galangal
0.5 inch
galangal
2 sprigs fresh coriander leaves
2 sprigs
fresh coriander leaves
1  lemongrass
1
lemongrass
5  shallots
5
shallots
5  garlic
5
garlic
0.5 tsps lime rind
0.5 tsps
lime rind


Instructions

In the heated oil, fry curry paste till aromatic and oil splits. Add bay leaves and lamb. Pour 1/2 liter of water (more if you like) Stir and simmer till lamb is half cooked. Add potatoes and season with salt. Continue to simmer till potatoes and lamb are tender and soft. Pour in fish sauce, lime juice and coconut milk. Gently stir and remove from heat.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.89
Ingredient
500 grams lamb
2 red skin potatoes
2 bay leaves
1 tablespoon fish sauce
1 tablespoon lime juice
½ cups coconut milk
½ cups oil
5 dried red chilies
1 teaspoon black peppercorns
1 teaspoon cumin seeds
3 cloves
3 black cardamoms
½ inches belacan
½ inches galangal
2 sprigs fresh coriander leaves
1 lemongrass
5 shallots
5 garlic
½ teaspoons lime rind
Price
$6.66
$0.76
$0.04
$0.35
$0.13
$0.69
$0.30
$2.00
$0.22
$0.27
$0.15
$0.85
$0.03
$0.03
$0.15
$0.71
$0.69
$0.33
$0.08
$14.43

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Cooking Tips

  • Fish sauce is a popular ingredient in several Asian cuisines made from salted, fermented fish. It is used to kick up the umami in a dish. If you don't have fish sauce, you can try substituting Worcestershire sauce or soy sauce.

  • If you find that you're always missing lime zest, purchase lime extract and substitute a 1/2 teaspoon extract for every tablespoon zest.

  • The average fresh lime contains 2 tablespoons of lime juice (just in case you are substituting bottled lime juice).

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic limes if you're using them for zest.

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

Disclaimer

Nutritional Information

Quickview
636 Calories
21g Protein
51g Total Fat
25g Carbs
20% Health Score
Limit These
Calories
636
32%

Fat
51g
79%

  Saturated Fat
16g
101%

Carbohydrates
25g
9%

  Sugar
5g
6%

Cholesterol
75mg
25%

Sodium
417mg
18%

Get Enough Of These
Protein
21g
42%

Vitamin C
76mg
93%

Manganese
1mg
56%

Vitamin B3
7mg
39%

Vitamin B12
2µg
39%

Vitamin B6
0.66mg
33%

Vitamin K
33µg
31%

Vitamin E
4mg
30%

Selenium
20µg
29%

Zinc
4mg
28%

Phosphorus
277mg
28%

Potassium
959mg
27%

Iron
4mg
25%

Magnesium
80mg
20%

Copper
0.38mg
19%

Vitamin B2
0.29mg
17%

Vitamin B1
0.25mg
16%

Folate
59µg
15%

Fiber
3g
15%

Vitamin B5
1mg
11%

Vitamin A
510IU
10%

Calcium
67mg
7%

covered percent of daily need

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