I LOVE Asian food. It all started with my early childhood in South Korea where my parents served as missionaries. The story goes that as pre-schoolers, my sister and I consumed 200 sheets of keem (seaweed) in one sitting. Bulgogi was my favorite food decades before it became the rage here. Super spicy is not my thing, however, which leaves out a lot of options, especially when it comes to Thai food.
But a couple of years ago I was in a local restaurant, Garlic Thai and Sushi Bar, and discovered Massaman Curry. Its key ingredient was peanut butter, which I adore. It was full of flavor but not too spicy. I was hooked! So as per my usual when I have found something I really like, I tried to find a recipe to make it at home. Enter Pinterest.
My starting point came from 365daysofcrockpot.com. But to slim the recipe down and adjust it for my wimpy taste buds, I changed it quite a bit. Also, because I don't add potatoes or thickeners, the sauce is thin but that turns the dish into a delicious soup that you can still serve on rice. With out further ado, here is this Norwegian's version of Massaman Curry Soup.
Light(ish) Massaman Curry Soup
2 T red curry paste
2 t grated fresh ginger
1/4 C Stevia or stevia blend
1/4 C fish sauce
6 T Worcestershire sauce
1 C PB 2 (It's powdered peanut butter)
1 13.5 oz can coconut milk
3/4 C Unsweetened vanilla almond milk
1 fresh lime, juiced
Add to a crockpot:
2 1/2 lbs boneless, skinless chicken thighs
Pour in the sauce, getting it all around the meat. Cook on low for 4-6 hours, until the meat is done. Take the chicken out and dice or shred it. Return it to the crockpot.
Just before serving, mix in:
4 cups raw spinach
Cashews or peanuts
Try adding butternut squash or other veggies to fortify the recipe. No matter what, though, this sure hits the spot on a chilly day.