Okay, I’m a little confused. A few people recently have told me that now moderate amounts of steamed rice is okay for those who are doing paleo, and that it has less of an impact on your system than steel-cut oats. I have no idea, and since I don’t normally do 100% paleo, I wasn’t extremely concerned when I heard this. But I did think to myself that I hadn’t had rice in a really long time, and something hearty sounded really awesome. So I decided to just go with it.
Normally when I make curry, I make a crap ton of massaman curry, loaded with peanuts and artificial ingredients from the paste. This recipe is from scratch, and contains 0% crap! And, if you tend to like peanutty sauces, this will totally sate that.
The sauce is everything awesome: spicy, sweet, acidic, salty, creamy, and nutty. All in one. No, really. It was a total home-run for a first-time recipe. It’s exotic and hearty, but mild enough to please even the biggest curry skeptics.
I have also become very, very fond of the delicata squash. It’s a small squash that is deliciously sweet (sort of like butternut), but the prep is extremely simple. Unlike many other squashes, it is A-OK for you to eat the skin. It’s a fun mix-up, for sure!
You can use whatever you’d like in this recipe. After I made the curry sauce, I put it atop a bed of rice, a small serving of chicken breast, and a whole LOT of roasted delicata squash. It was DIVINE. If you want, you can add other veggies, like snap peas, sweet potatoes, broccoli, mushrooms, or cauliflower. The sky’s the limit!
I hope you enjoy this recipe as much as I did! Let me know what sorts of creative combinations you came up with!
Primal Massaman Curry
• 1 small onion, diced
• 1 1/2 tablespoons fresh ginger
• 1 tablespoon fresh lemongrass
• 3 cloves fresh garlic, chopped
• 1 tablespoon curry powder
• 1/8 teaspoon cayenne pepper
• 3/4 teaspoon sea salt (to taste)
• Juice of 1 lime
• 1 tablespoon cashew nut butter
• 1 can coconut milk (I used light)
In sauce pan, sweat diced onion on medium heat until it begins to caramelize, approximately 10 minutes. Add chopped garlic, and continue to cook briefly, until garlic becomes fragrant.
Add coconut milk, and begin to simmer. Stir in ginger, lemongrass, curry powder, cayenne pepper, lime juice, and cashew nut butter. Allow to simmer for several minutes. Taste, and add salt accordingly. Allow to simmer for about 15 minutes, or until sauce begins to thicken. At the end of its simmering, add in cilantro.
If you are somewhat lazy like I am, and you don’t have the ginger, lemongrass, or fresh cilantro on hand, I recommend checking out these fresh herbs in paste form. They have been a lifesaver lately. Two tablespoons of cilantro seemed to do it for this recipe.
This recipe makes four servings, approximately a 1/2 cup each. For my WW people, this recipe is 3p+ per serving.
With one cup rice, 3.5 ounces chicken breast (before cooking), 3/4 delicata squash, and 1/2 cup sauce, it will be 11p+, very reasonable for a full meal!