Massaman Curry
quinoa, corn & kale, peanut-chile crunch
Take a trip to Thailand with this coconut-based, veggie-loaded Massaman curry. Served on a bed of quinoa and topped with a peanut-chile crunch.
Nutrition (per serving)
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INGREDIENTS
- 3/4 cup white quinoa
- 2 tsp low-sodium tamari
- 2 tsp turbinado sugar
- 2 tbsp peanuts, crushed in bag
- 3 dried bird's eye chiles, minced
- 1 lime, zested, half juiced and half cut into wedges (divided)
- 2 garlic cloves, peeled and thinly sliced
- 1 oz ginger, peeled and thinly sliced
- 2 tbsp massaman curry paste
- 6.76 floz coconut milk
- 13.4 oz sweet corn, drained and rinsed
- 1 Roma tomato, diced
- 2 oz baby kale
- 2 tbsp vegetable oil (from your kitchen)
- Salt (from your kitchen)
Nutrition (per serving)
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INSTRUCTIONS
Combine quinoa, 1¼ cups water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 12 to 14 minutes.
In small bowl, combine tamari and sugar and stir to dissolve. Stir in peanuts, as much bird's eye chile as you'd like, lime zest, and a pinch of salt.
Heat 2 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add garlic and ginger and cook until fragrant, about 2 minutes. Add curry paste and cook until fragrant, about 1 minute. Add coconut milk, corn, tomato, kale, and ½ tsp salt. Bring to a boil, reduce heat to low, and simmer until corn is warmed through and kale is wilted, 4 to 5 minutes. Stir in lime juice and season to taste with salt.
Divide quinoa between bowls and top with spicy corn curry. Sprinkle with peanut-chile crunch and serve with lime wedges. กินให้อร่อย!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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