As far as sexy salads, this is not one of them. I have minimal funds at the moment, and so my plate is reflection of this. The cabbage is white, and the peas/corn are just frozen veg. That being said, I managed to pull off a delicious and filling meal. Which is #1 priority.
I love thai food, and massaman curry is a sweet and mild curry that has beautiful flavours. The Thai people really know their food balancing, don’t they? Today I was lazy and used a pre-packaged curry paste, and it was really yummy! This post is not advertising anything, but I do see these pastes at the shop and they are only ever $2 or something, so I had to give it a go. I like being able to have a ready-to-go dish at home, rather than making a paste after work.
½ black rice, cooked
½ cup red rice cooked
1 cup freekah, cooked
or 2 cups basmati rice
As said above, I used a cheap curry paste. As I’m not advertising, I posted a little picture of the paste at the bottom of the post, as it’s available at most places!
A full tin of curry paste
4 potatoes, cubed
2 cups of veg stock
1 cup coconut milk
1 can of butter beans
1. In a saucepan or frying pan, heat the curry paste. Once you can smell it, and it begins to sizzle,
add in the potatoes and stir to coat them with the spice.
2. Add in the stock, and allow the pan to simmer, cooking the potatoes.
3. After about 15 minutes, check on the potatoes, and the water should have evaporated.
Add in the coconut milk and beans, and stir well.
4. Simmer for another 5-10 minutes, to reduce that slightly, and it should be ready.
1 beet julienne
1 carrot julienne
A good handful of roasted peanuts
Serve these over the curry