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Massaman Curry Base
Massaman Curry Base 1

Massaman Curry Base

$6.996.99
16 oz
Add to Order
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$6.996.99
16 oz
Add to Order
0
Description
Goody Greens' Thai Massaman Curry Base brings the warm, aromatic flavors of traditional Thai cuisine straight to your kitchen. Crafted with a fragrant blend of coconut milk, lemongrass, and authentic Thai spices, this rich and velvety curry base makes it easy to create a delicious, restaurant-quality meal at home. Simply simmer with your choice of protein and vegetables for a comforting dish layered with sweet, savory, and mildly spiced flavors. Perfect for busy weeknights or an impressive dinner, this curry base delivers bold
Ingredients
Coconut Milk, Garlic, Lemongrass, Fish Sauce, Thai Chili, Spices
Recipe
Massaman Sweet Potato & Chicken Curry with Jasmine Rice

Serves 4 | Ready in 35 minutes

Tender chicken and sweet potatoes simmered in a velvety Massaman curry, finished with lime and herbs. Comforting, bold, and better than takeout.

Ingredients:
1 jar Goody Greens Massaman Curry Base

1 lb Deeply Rooted Ranch boneless skinless chicken thighs, cut into chunks

1 large sweet potato, peeled and cubed

½ yellow onion, sliced

1 tbsp Texas Olive Oil

1 cup rice, cooked

½ cup water or stock (optional, for thinning sauce)

Fresh cilantro or Thai basil, to garnish

Lime wedges, for serving

Optional: toasted peanuts or pickled red onions for crunch

Instructions:
Sear the Chicken:
Heat olive oil in a large skillet or saucepan over medium heat. Add chicken and brown on all sides (about 4–5 minutes). Remove and set aside.

Sauté the Onion & Sweet Potato:
In the same pan, add sliced onion and cook until softened, 3–4 minutes. Stir in cubed sweet potato and cook another 2 minutes.

Simmer the Curry:
Return chicken to the pan. Pour in the Goody Greens Massaman Curry Base and add a splash of water or stock if desired. Stir to coat and bring to a simmer. Cover and cook for 20–25 minutes, until chicken is tender and sweet potato is cooked through.

Serve:
Spoon curry over a bed of warm heirloom rice. Garnish with herbs, a squeeze of lime, and optional toppings like toasted peanuts or pickled onions for brightness and crunch.

Variations:
Swap chicken for chickpeas or tofu for a plant-based version

Add seasonal greens (chard, kale) during the last 5 minutes of cooking

Serve with flatbread or roti to soak up every drop
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