Massaman Pork Curry
with turnips / carrots / cauliflower rice
Massaman curry is a common dish in Thailand. Mild curry paste, coconut milk, and homey vegetables like turnips and carrots make it an accessible introduction to the world of curries!
Smarts: Massaman curry paste can be found in better-stocked groceries, specialty stores, or online. It's quite mild, so if substituting the more common (and hotter) red curry paste, be sure to taste and adjust to your spice preference.
Ingredients
- Garlic - 2 cloves , chopped
- Shallots - 2 cloves , diced
- Ginger, fresh - 1 inch , grated
- Curry paste, Massaman - 2 Tbsp (sub red curry paste)
- Coriander, ground - 1 tsp
- Cumin, ground - 1/2 tsp
- Cinnamon - 1/2 tsp
- Cauliflower florets - 1 lb
- Butter - 1 Tbsp
- Turnips - 8 oz , peeled and cubed
- Carrots - 8 oz , chopped
- Onions, medium and red - 1/2 , chopped
- Limes - 1 , wedges
- Cilantro, fresh (opt) - 2 Tbsp , chopped
- Oil, cooking - 1 Tbsp
- Pork, ground - 1 lb
- Stock, any type - 1 cup
- Coconut milk - 1 cup
- Honey - 1 Tbsp
- Fish sauce - 1 Tbsp (sub Bragg's / coconut aminos)
- Lime juice - 1 Tbsp
- Cashew butter - 1 Tbsp (sub any nut butter)
Prep
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Cauliflower rice - (Double if making Thursday's meal.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
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Garlic / Shallots / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)
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Make curry base - Combine garlic, shallots, ginger, curry paste, coriander, cumin, and cinnamon. (Can be done up to 5 days ahead)
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Turnips / Carrots / Onions - Prep as directed and combine. (Can be done up to 5 days ahead)
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Limes / Cilantro - Prep as directed.
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Make
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Heat a Dutch oven with oil over medium-high heat. Add pork and saute until nearly cooked through, 4 to 5 minutes.
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Add turnips, carrots, onions, and curry base and saute until the vegetables begin to soften, 3 to 4 minutes.
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Add stock and coconut milk. Bring to a low simmer and cover with the lid.
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Simmer, covered, until vegetables are tender, 12 to 15 minutes.
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If cauliflower rice was made ahead, reheat in the microwave.
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In a small bowl, stir together honey, fish sauce, lime juice, and cashew butter (don’t worry if it isn’t completely smooth). Stir mixture into the curry and simmer, uncovered, for 1 minute more.
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Remove curry from heat and season to taste with some salt, more lime juice, or more fish sauce, if desired.
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Serve curry over cauliflower rice with cilantro on top (if using) and lime wedges for squeezing over the curry. Enjoy!
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