It tastes way better than it looks.
The secrets: I used massaman curry paste that I picked from the huge selection at Super Cao Nguyen. The paste lasts forever in the refrigerator and its label provides guidance for making delicious curries.
To save on cooking time, I roasted the spaghetti squash last night. Spaghetti squash has a nutty flavor and loads of fiber. I stab it about 10 times and cook it at 400° for about an hour; cut in half, scrape out seeds and “noodles.”
I can’t eat massaman curry without thinking of Sukho Thai II in Denton, Texas. It is (was?) right off the north side of University of North Texas campus and you could get a mountain of massaman curry and rice for $3 or so. That was my first exposure to the deliciousness that is massaman curry, although tonight’s version was just as good and probably a lot healthier. I’m not sure if that tiny cafeteria-style Thai place is still on Hickory Avenue, but last I heard, they got all “fancy” and raised their prices.