Heart-Healthy Massaman Curry

Transform your dinner table into a showcase of nourishing flavors with this Heart-Healthy Massaman Curry, a vibrant twist on the classic Thai dish. Crafted with wholesome ingredients like sweet potatoes, zucchini, and carrots, this dish balances creamy light coconut milk with the bold, aromatic flavors of massaman curry paste, ginger, and garlic. High in protein with tender, cubed chicken, it's enriched with unsweetened almond butter for a subtly nutty depth and topped with crunchy cashews for a delightful texture. Perfectly paired with fluffy brown rice, this low-sodium, veggie-packed recipe is both heart-conscious and satisfying, enhanced by fresh basil and a zesty squeeze of lime. Ready in under an hour, it’s an ideal weeknight meal for those seeking comfort without compromising on health.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 large, thinly sliced onion
• 3 minced garlic cloves
• 1 tablespoon, grated ginger
• 1 large, sliced red bell pepper
• 2 medium, peeled and cubed sweet potato
• 2 medium, sliced carrot
• 2 medium, sliced zucchini
• 1 can (14 oz) light coconut milk
• 1 cup low-sodium vegetable broth
• 3 tablespoons massaman curry paste
• 1 pound, cubed skinless boneless chicken breast
• 2 tablespoons unsweetened almond butter
• 1 tablespoon low-sodium soy sauce
• 0.25 cup, chopped fresh basil leaves
• 2 tablespoons fresh lime juice
• 0.5 cup, chopped unsalted cashews
• 0 to taste, optional salt
• 0 to taste black pepper
• 2 cups for serving brown rice

Directions

Step 1

Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 2-3 minutes until it starts to soften.

Step 2

Stir in the garlic and ginger, cooking for another minute until fragrant.

Step 3

Add the red bell pepper, sweet potato, and carrot. Sauté for about 5 minutes until the vegetables begin to soften.

Step 4

Stir in the massaman curry paste, ensuring the vegetables are well coated.

Step 5

Pour in the light coconut milk and vegetable broth. Bring the mixture to a gentle simmer.

Step 6

Add in the cubed chicken, zucchini, almond butter, and soy sauce. Stir to combine everything well.

Step 7

Cover the pot and let it simmer gently for 20 minutes, stirring occasionally, or until the chicken is cooked through and the vegetables are tender.

Step 8

Stir in the fresh basil leaves and lime juice. Season with black pepper and salt to taste, if desired.

Step 9

Top with chopped cashews for added texture.

Step 10

Serve the curry hot over cooked brown rice.

Nutrition Facts

Serving size	2531.3 grams (2531.3g)

Amount per serving	% Daily Value*
Calories	2339

Total Fat 114.90g	147%
Saturated Fat 33.40g	167%
Polyunsaturated Fat 6.30g
Cholesterol 127mg	42%
Sodium 8136mg	354%
Total Carbohydrate 263.20g	96%
Dietary Fiber 34.70g	124%
Total Sugars 77.00g
Protein 84.60g	169%

Vitamin D 0IU	0%
Calcium 486mg	37%
Iron 22mg	121%
Potassium 4053mg	86%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.6%

Protein: 14.0%

Carbs: 43.4%