I’m afraid to admit to the number of times a bunch of green onions, or a pile of cilantro, or a bunch of parsley showed up in a share, and I’ve thought something along the lines of “Oh, I don’t have to make special plans for those. I can throw those into everything.” And then, when the next share arrives, I discover to my dismay that I’ve neglected the herbs for another week.
Enter Masseman curry. This curry neatly uses up green onions and cilantro, and can be used to dress carrots, potatoes, broccoli, tofu, or chicken – or all of the above and whatever else you decide to throw in.
And, yes, I totally see the irony of having this calorie-bomb be my first post this week. Let’s just say that it’s going to be portion control that makes this work.
This is only slightly adapted from a recipe on Epicurious. I lightened up the PB portion and eliminated the extra sugar, and also made it soupy like a curry, but if you want thick and saucy, stick with the Epicurious version.
- 6 green onions, chopped
- 1 T grated ginger
- 2 T oil
- 2 T canned curry (I like green, but red and yellow also work well)
- 1 C coconut milk
- 1 C stock
- 1/2 lime
- 1 T soy sauce
- 1/2 C Peanut Butter
- 1/2 C chopped cilantro
Put first three ingredients in a saucepan and saute over medium heat and saute for 3 – 5 minutes. Add all the rest of the ingredients except the cilantro and bring to a boil. Serve over cooked vegetables or meat and rice, and top with a generous portion of cilantro.