Mussaman Curry

Mussaman Curry is a rich and aromatic Thai dish that beautifully combines the flavors of spices and seafood, all while adhering to kosher dietary laws. This dish is a delightful blend of tender seafood simmered in a creamy coconut curry sauce, perfect for a cozy dinner for two.

Ingredients

• Coconut milk - 400 ml
• Mussaman curry paste - 3 tablespoons
• Vegetable oil - 2 tablespoons
• Shallots - 2, finely chopped
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, grated
• Carrot - 1 medium, sliced
• Potato - 1 medium, cubed
• Green beans - 100 grams, trimmed
• Snapper fillets - 200 grams, cut into chunks
• Shrimp - 150 grams, peeled and deveined
• Fish sauce - 2 tablespoons
• Brown sugar - 1 tablespoon
• Lime juice - 1 tablespoon
• Fresh cilantro - for garnish

Steps

1. In a medium pot, heat the vegetable oil over medium heat. Add the chopped shallots and sauté until translucent, about 3-4 minutes.
2. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
3. Add the Mussaman curry paste to the pot and cook, stirring continuously for 2 minutes to release the flavors.
4. Pour in the coconut milk and bring the mixture to a gentle simmer.
5. Add the sliced carrot, cubed potato, and green beans to the pot. Let it simmer for about 10 minutes, or until the vegetables are tender.
6. Add the snapper chunks and shrimp to the curry. Cook for an additional 5-7 minutes until the seafood is cooked through.
7. Stir in the fish sauce, brown sugar, and lime juice. Adjust seasoning to taste.
8. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 35 g
• Fiber: 4 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 25 g
• Saturated Fat: 20 g
• Unsaturated Fat: 5 g
• Water: 0.4 L

Health Benefits

• Rich in omega-3 fatty acids from seafood, promoting heart health.
• Contains a variety of vegetables, providing essential vitamins and minerals.

Tags