Goodbye Gluten: masaman curry

I have always loved Thai food. Over the years my mom has made a variety of Thai dishes and my favorite is her massaman curry. A typical Thai dish is considered to have four main seasonings: salty, sweet, sour, and spicy. Without these elements, the dish is considered unsatisfactory or incomplete. Luckily this curry contains the saltiness from the soy sauce, sweetness from the jaggery, sourness from the massaman curry paste, and spiciness from ginger and garlic.

Ingredients

• 1 small red onion, sliced
• 1 tbsp ginger root, sliced
• 2 garlic cloves, crushed
• 1/2 cup mushrooms, cubed
• 1/2 cup sweet potato, blanched and cubed
• 1/2 cup sweet peppers, cut into bite-size
• 10-12 basil leaves, torn
• 1 tsp soy sauce
• 1 tbsp massaman curry paste
• 1 tbsp jaggery or palm sugar
• 1 can coconut milk
• 1 cup sticky rice, steamed

Directions

• Stir fry onions, ginger, and garlic. After onions become translucent add the rest of the veggies and saute for 1 minute.
• Add soy sauce, massaman curry paste and saute for 2-3 mins.
• When all ingredients have mixed well, add coconut milk and jaggery and simmer.
• Let it cook for 5 mins and then turn off the heat
• Add torn basil leaves and serve with steamed rice.