I’m not gonna lie guys, we have been a recipe slump lately! With all the good food from the holidays we are just trying to recover. So I decided to test myself and see if I could macro-fy one of our favorite “treat” or “going out” meals!
And this is what I came up with!
This recipe is definitely on the fattier side of life, but one serving is very manageable.
You could also reduce the amount of potatoes if you wanted to cut carbs a bit. I had mine over riced cauliflower, but you could also have it on it’s own :)
1 Can Massaman paste (I got this on Amazon)
1 cans lite coconut milk
2T light brown sugar
2T fish sauce
1/2 tsp ground ginger
2T chopped cilantro (use fresh)
1T lime juice
1T Worchestire sauce
200g onion, sliced thin
500g yellow potatoes, cubed
200g carrots, sliced
30g reduced fat creamy peanutbutter
Sriracha sauce (to taste. This is also optional)
Heat up a pot on the stove and spray with non-stick spray. Put in the can of Massaman Curry. (open the windows, this stuff is STRONG!) Let it simmer for 3-4 minutes, then add one can of coconut milk and bring to a boil.
Add ginger, cilantro, sugar, fish sauce, lime juice, W. sauce and bring to a boil again. Add onions and chicken, simmer for 5-6 minutes or until chicken is white and cooked through.
Once the chicken is done, add the second can of coconut milk, add remaining ingredients (potatoes, carrots, peanut butter and hot sauce if desired). Cover with a lid and simmer for 10-15 minutes or until potatoes are soft.
Serve over rice of cauliflower and enjoy!
MACROS PER SERVING (this recipe makes four servings. You will weigh the entire pot and then divide that number by 4.)