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. 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 find something I really like, I try 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.