Spicy Biltong Massaman Curry

Ingredients:

• 1 ½ tbsp coconut oil, separated into 1 tbsp and ½ tbsp

• 3 cups broccoli, cut into medium-sized florets

• 1 medium yellow onion, diced into small pieces

• 2 medium carrots, julienned

• 3 tbsp Massaman curry paste

• 5 basil leaves, chopped

• 3 - 4 cloves garlic, grated

• 1 one-inch knob of ginger, peeled and grated

• ¼ cup coconut milk powder*

• 2/3 cup hot water*

• 1 tbsp low sodium soy sauce, more to taste

• ½ tbsp fish sauce, more to taste

• 4 oz. of Ayoba Spicy Biltong

• 1 ½ cup jasmine rice, unwashed

• 1 ½ cups water

• 2 pinches salt

Instructions:

1. Add rice to rice cooker with water and salt. Set rice cooker to white rice setting.

2. Heat 1 tbsp coconut oil over medium in a dutch oven or sauté pan.

3. Add onions and carrots and heat until tender and onions are translucent. (Hint: The longer you cook the vegetables, the sweeter your curry will be. Be careful not to scorch the onions. Lower heat if necessary.)

4. Push vegetables to the side and add garlic and onions to bottom of pan. Let cook for no more than 30 seconds. Mix with vegetables.

5. Push vegetables to the side once more and add the curry paste straight to the pan. Let cook for no more than 30 seconds and until it begins to coat and stick to the bottom slightly.

6. Mix with the veggies and add the coconut milk powder and water mixture, scraping the bottom of the pan to release any stuck paste (Hint: works best with a dutch oven!).

7. On medium heat, bring the coconut milk to a bare boil and immediately drop the heat to low, and maintain a bare simmer until thickened to desired consistency. (Hint: More coconut milk can be used to obtain desired consistency)

8. Keep on the stove top on lowest setting to keep warm and avoid overcooking. Add soy sauce, fish sauce, and sugar to taste.

9. Meanwhile, add broccoli to a separate nonstick pan using ½ tbsp coconut oil heated to medium heat and add 2 pinches of salt.

10. Heat for 2 minutes, stirring at a minimum, until broccoli is just about to char on some spots. Flip if needed.

11. Serve curry alongside or on a bed of rice. Top off with curry with chopped basil, broccoli, and Ayoba Spicy Biltong.

12. Enjoy! 

FAQs

What is Massaman curry?

Massaman has roots in Persian and Muslim trading communities in southern Thailand, which is why it leans on warm spices like cinnamon and cardamom instead of the chilies that dominate red or green curry. It's typically milder and a little sweeter than other Thai curries, which is what makes the Spicy Biltong on top such a good match.

How spicy is this curry, and can I make it milder?

Most of the heat comes from the Spicy Biltong rather than the curry paste, so it's easy to control. Swap in Ayoba's Original Biltong instead, or use a bit less curry paste, and the rest of the recipe stays the same.

Can I use canned coconut milk instead of the coconut milk powder?

Yes. Swap in about ¾ cup to 1 cup of full-fat canned coconut milk in place of the powder and water, and adjust with a splash more if the curry ends up thicker than you'd like.

Is this recipe gluten-free?

Fish sauce is generally gluten-free, but regular soy sauce isn't. Use tamari or a soy sauce labeled gluten-free and the rest of the recipe is unaffected.

Can I make this ahead or reheat leftovers?

The curry keeps in the fridge for 3 to 4 days and reheats well on the stovetop over low heat, with a splash of water or coconut milk if it's thickened up. Cook the rice fresh, or reheat it with a few drops of water to bring the texture back, and add the biltong right at the end so it stays firm instead of softening in the sauce.

What can I use instead of broccoli?

Cauliflower, green beans, or sliced bell peppers all hold up well to the same quick sear.