This year, Sean and I discovered thai curry. For a long time, I have eaten only pad thai and used curry only in my cranberry couscous recipe. However, our best friend gets free thai food from the new restaurant in town, so I figured we should try something new. And oh, have we been rewarded. I fell in love with thai curry so hard that it was the only thing (well, besides my man and some beer) to perk me up after the fundamentals of engineering exam (imagine eight hours in a room with someone beating the inside of your brain with a mace).
We became enamored with a particular thai restaurant called Thai Smile because of their beer selection, crazy crab rangoon, and giant plates of mouth-pleasing curry. The red curry was too painful for my northeastern mouth, so our curry of choice became Massaman. Mild, sweet, mmm.
The problem is that eating out gets expensive for us college students, so we decided to be adventurous and make some Massaman. Not expecting much, we found a recipe online and gave it a whirl.
With a few modifications, this is even better than restaurant curry. And it is SO DERN EASY! Try it. I dare ya.
Adapted from this recipe.
1 (14-oz) can light coconut milk
3 tbsps massaman curry paste (we found this at our local natural foods store)
4 pinches cardamom (amazingly expensive unless you buy these pinches only…available in bulk in our local natural foods store)
1.5 cups water
1 lb meat (beef/chicken) cut into small cubes/pieces (it was best with chicken)
1 tablespoon salt
4 tablespoons sugar
2 cups red potato
1 yellow onion
1 red pepper
2 cups frozen broccoli
1 cup peanuts
1. Heat coconut milk, curry paste, cardamom, salt, and sugar until red oil from curry paste starts to swirl in mixture.
2. Add the meat and water and simmer until done (~15 min for chicken, ~30 min for beef).
3. Cut the potato, onion, and pepper into small pieces and add after meat is done.
4. Cook for ~25 minutes.
5. Add the frozen broccoli and cook until warm. Add peanuts and serve over brown rice.