DIY Easy Massaman Curry Bar

Massaman CurryMassaman is my favorite curry by far. I often crave its salty, sweet, slightly hot, nutty flavor. So, I thought it might be difficult to make. I was wrong.

If you use massaman curry paste, this is the easiest curry dish you will ever make. For the curry, all you do is mix one 4 ounce jar of curry with one 12 ounce can of regular coconut milk, and you’re done with the curry gravy. Really. It’s that easy. Sure, you can add a few aromatics like ginger and garlic, but these are optional if you’re in a time pinch.

I decided to go one step even easier – and just set out bowls of ingredients and let everyone make their own curry: rotisserie chicken, unsweetened coconut, roasted cashews, blanched carrots and red potatoes. Then, let everyone fill up their bowls and have the curry gravy simmering on the stove – ready to ladle into each bowl. Whining about ingredients averted! So fun! This may just become your family’s new favorite way to eat curry – like it has mine!

DIY Easy Massaman Curry Bar
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Easy enough for a weeknight. Impressive enough for company.
Recipe type: Entree
Cuisine: Thai
Serves: 4 servings
  • 1 tablespoon vegetable oil
  • 1 teaspoon grated ginger
  • 1 tablespoon minced garlic
  • 4 ounces massaman curry paste
  • 12 ounces regular coconut milk
  • Ingredients of choice for diners;
  • Chopped cooked chicken
  • Sliced cooked carrots
  • Chunks of cooked potatoes
  • Unsweetened coconut
  • Roasted cashews
  • Other favorite curry ingredients
  • Serve with cooked rice
  1. Heat a saucepan to medium high heat and add oil. Add ginger and garlic and cook for a few minutes, until fragrant. Add in curry paste and stir and cook for a few minutes. Whisk in coconut milk.
  2. Keep the curry simmering on the stove while diners fill bowls with ingredients of choice.


Zoodles Pad Thai Shrimp Zucchini Noodles

30 minutes to Spiralized Zucchini Pad Thai – Yes, please!

Pad Thai Style Zucchini Noodles

My spiralizer is one of my favorite kitchen gadgets. And this recipe is “Exhibit A” in why every home cook should own one, IMHO.

Zucchini noodles are so versatile – they fit well with most any pasta dish from any cuisine – Asian, Italian, Chinese – the possibilities are endless!

I love Pad Thai. It is one of my regular cravings. But, let’s face it – it’s hard to make at home. Rice noodles are boring, and they are hard to get just right. When I have made them, they can turn from under done to gummy and mushy in just seconds. And, they are completely empty carbs.

Zoodles (zucchini noodles) are so great. They are much less fussy to cook with than rice noodles, they have very few carbs, tons of antioxidants and other nutrients and are yummy, too. I can’t wait for zucchini season this year! Did you know that an average sized zucchini has only 30 calories? Just FYI, the same amount of white flour pasta has about 200 calories and tons of carbs. Low carb blogger Kalyn uses zucchini noodles abundantly on her blog – and I love her Spicy Cherry Tomato, Sausage, Garlic and Herb Zoodles.

I would love to try Shrimp Scampi Zoodles, Chili Garlic Zoodles, Sesame Almond Butter Zoodles,  Asian Zoodle Salad Jars. Basically any dish that requires pasta can be made with zucchini noodles instead of white flour pasta.

Zoodles Pad Thai Style Shrimp Zucchini Noodles
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Zucchini replaces boring rice noodles in this fabulous redo of Pad Thai.
Recipe type: Entree
Cuisine: Thai
Serves: 4 to 6
  • For the sauce:
  • 2 tablespoons tamarind paste
  • ¼ cup fish sauce
  • 1 tablespoon Sriracha sauce or chili paste
  • ¼ cup light brown sugar
  • 2 tablespoons lime juice
  • For the noodles:
  • 4 medium sized zucchinis
  • 2 medium carrots, peeled and sliced in ¼ inch slices
  • 2 tablespoons peanut oil
  • 1 pound uncooked shrimp, peeled and deveined
  • 2 ounces mung bean sprouts
  • 3 green onions, cut in 1 inch pieces
  • ½ cup diced roasted peanuts
  • ½ cup diced cilantro leaves
  1. Combine the sauce ingredients and set aside.
  2. Sprialize the zucchini into ¼ inch wide noodles, cutting every 5 to 6 inches.
  3. Heat a large skillet to medium high heat. Add oil and shrimp and saute shrimp for 2 or 3 minutes, until cooked through. Remove shrimp from skillet.
  4. Add carrots to skillet and cook for about 3 minutes, until fork tender. Add in zucchini noodles and saute for one more minute. Add in sauce and stir and cook for 3 to 5 minutes, until most of liquid has evaporated and sauce clings to noodles.
  5. Turn off heat. Toss in the shrimp, bean sprouts and green onions.
  6. Serve with a sprinkling of peanuts and cilantro. Serve with a few limes wedges on the side.