I just adore Thai Massaman curry. Here’s a couple of examples. From the other day, an appetizer dish for friends: meatballs. I used Justin Owings’ recipe, with one modification: 1/2 tsp fennel seeds in addition to everything else. And, yes, this recipe makes for an awesome meatza base. I especially like the red pepper flakes.
So, once the meatballs have been browned & cooked a bit, just add some coconut milk, curry paste, simmer and you’re in business. Oh, one other addition to the sauce: crumbled blue cheese I had in the fridge. Interesting combo. As always, click photos for bigger, better.
Last night I made the standard massaman curry, only I used wonderful lamb kabob meat from a local high quality market. I got stated really early so I could simmer the meat for a couple of hours in the curry, before eventually adding the onion, carrot, white sweet potato and non-paleo peanuts. But sometimes you just gotta have the peanuts.
To make up for that indiscretion, I went with cauliflower "rice." Just pulse it in the food processor until it’s like rice, stir fry in a wok with coconut oil until nicely browned and then at the end, sprinkle with cinnamon.
I think I’m going to use the rest of the lamb tonight to make a Thai-Texas fusion chili. We’ll see how it works.