Heart-Healthy Massaman Curry
Savor the rich, aromatic flavors of our "Heart-Healthy Massaman Curry," a wholesome twist on the classic Thai dish. Bursting with vibrant vegetables like sweet potatoes, zucchini, and red bell peppers, this recipe swaps traditional heavy ingredients for light coconut milk and almond butter, delivering bold taste with a guilt-free nutritional profile. Lean, tender chicken breast adds protein, while fresh basil, zesty lime juice, and a hint of massaman curry spice elevate every bite. Topped with crunchy cashews and served over hearty brown rice, this curry is a nourishing, low-sodium option perfect for weeknight dinners. Quick to prepare, deliciously savory, and packed with heart-healthy benefits, it’s a comforting meal the whole family will love.
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Recipe Information
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
- to taste, optional salt
- to taste black pepper
- 2 cups for serving brown rice
Instructions
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.
Stir in the garlic and ginger, cooking for another minute until fragrant.
Add the red bell pepper, sweet potato, and carrot. Sauté for about 5 minutes until the vegetables begin to soften.
Stir in the massaman curry paste, ensuring the vegetables are well coated.
Pour in the light coconut milk and vegetable broth. Bring the mixture to a gentle simmer.
Add in the cubed chicken, zucchini, almond butter, and soy sauce. Stir to combine everything well.
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.
Stir in the fresh basil leaves and lime juice. Season with black pepper and salt to taste, if desired.
Top with chopped cashews for added texture.
Serve the curry hot over cooked brown rice.
Nutrition Facts
Calories |
2339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.9 g | 147% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 8136 mg | 354% | |
| Total Carbohydrate | 263.2 g | 96% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 77.0 g | ||
| Protein | 84.6 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 486 mg | 37% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 4053 mg | 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.
