Thai Massaman-Style Chicken Curry with Riced Cauliflower
This version of Massaman curry is inspired by the Thai classic. A mild, savory and slightly sweet curry with fragrant spice undertones over a base of riced cauliflower.
Yield 10 Servings (15 oz each)
| Ingredient | Measure |
|---|---|
| College Inn® Roasted Chicken Broth | 1 qt |
| Coconut Milk, whole fat | 3 1/2 cups |
| Onion, small, sliced | 1 1/2 cups |
| Ginger, fresh, peel and grated | 2 Tbsp |
| Garlic Cloves, fresh, minced | 1/4 cup |
| Red Chili Flakes | 2 tsp |
| Lemongrass Puree | 1/4 cup |
| Fish Sauce | 2 Tbsp |
| Shrimp Paste (fermented) | 2 tsp |
| Potatoes, peeled, diced | 3 1/4 cups |
| Cumin | 2 Tbsp |
| Turmeric | 2 ts[ |
| Cardamom | 1 1/4 tsp |
| Bay Leaves | 3 each |
| Palm Sugar | 2 Tbsp + 1 tsp |
| Chicken Breast, diced | 32 oz |
| Carrots, peeled, sliced | 2 1/2 cups |
| Frozen Riced Cauliflower | 6 cups |
| Fresh Lime Juice | 2 Tbsp |
| Cilantro, sprigs, garnish | 10 each |
| Roasted Cashews, chopped, garnish | 2/3 cup |
| Fresh Lime wedges | 10 each |
TIPS
For an extra kick of heat, add more chili flakes or a diced Thai bird chili to the curry while it is simmering.
Consider replacing chicken breast with thigh meat for juicier and more flavorful chicken at a better food cost.
If lemongrass puree isn’t stocked, substitute with 1-2 tablespoons of finely chopped fresh lemongrass per tablespoon of puree.
Directions:
- Heat a large pot over medium heat.
- Add the chicken broth and coconut milk and bring to a simmer.
- Add the onion, ginger, garlic, chili flakes, lemongrass puree, fish sauce, shrimp paste, diced potato, cumin, turmeric, cardamom, bay leaves and palm sugar to the pot.
- Stir until all the ingredients are combined and simmer for 20 minutes.
- Add the diced chicken and sliced carrots to the pot. Reduce the heat to low, cover the pot and let the curry simmer for an additional 20 minutes until the chicken is cooked through and the carrots and potatoes are tender.
- While the curry is cooking, prepare the riced cauliflower by heating on a parchment lined sheet tray in a 350°F degree oven for about 20 minutes.
- Once the curry is done cooking, add the lime juice and stir well.
- To serve, portion ¾ cup of roasted hot riced cauliflower, top with a heaping 8-ounce ladle of curry and garnish with a fresh cilantro sprig, lime wedges and a tablespoon of chopped cashews.
- Heat a large pot over medium heat.
- Add the chicken broth and coconut milk and bring to a simmer.
- Add the onion, ginger, garlic, chili flakes, lemongrass puree, fish sauce, shrimp paste, diced potato, cumin, turmeric, cardamom, bay leaves and palm sugar to the pot.
- Stir until all the ingredients are combined and simmer for 20 minutes.
- Add the diced chicken and sliced carrots to the pot. Reduce the heat to low, cover the pot and let the curry simmer for an additional 20 minutes until the chicken is cooked through and the carrots and potatoes are tender.
- While the curry is cooking, prepare the riced cauliflower by heating on a parchment lined sheet tray in a 350°F degree oven for about 20 minutes.
- Once the curry is done cooking, add the lime juice and stir well.
- To serve, portion ¾ cup of roasted hot riced cauliflower, top with a heaping 8-ounce ladle of curry and garnish with a fresh cilantro sprig, lime wedges and a tablespoon of chopped cashews.
