Passport & Plate - You Can't Curry Love
Thailand | Thursday, March 13, 2014 | 5 photos
Ingredients
Massaman Curry Paste (Nam - phrik kaeng massaman):
7 chilies
2 tbsp chopped garlic
2 tbsp chopped shallots
1 tbsp chopped lemongrass
1 tsp chopped galangal (Thai ginger)
1 tsp chopped coriander root
1/2 tsp roasted peppercorns
1 tsp roasted coriander seed
1/2 tsp roasted cumin seed
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp star anise
1/2 tsp shrimp paste
Massaman Curry Chicken (Kaeng massaman kai):
50 g boneless chicken breasts
30 g potato
20 g boiled peanut
1 tbsp massaman curry paste
1 cup coconut milk
2 tbsp oil
1 tsp sugar
1 tbsp fish sauce (or soy sauce)
1 tbsp tamarind paste
1 tsp curry powder
How to prepare this recipeMassaman Curry Paste (Nam - phrik kaeng massaman):
1. Roast peppercorns, cumin seed and coriander seed in a skillet until fragrant.
2. Add dry spices into the mortar and pound well.
3. Add remaining ingredients (except shrimp paste) and pound well.
4. Add shrimp paste and pound well.
Massaman Curry Chicken (Kaeng massaman kai):
1. put oil in a pan, add curry paste and bring to a simmer.
2. Add some of the coconut milk to prevent burning - stir until fragrant.
3. Add chicken, stir until cooked.
4. Add remaining coconut milk, potato and peanut. Stir occasionally.
5. Season with sugar, fish sauce, tamarind paste and curry powder. Add more to taste.
Serve with rice. Enjoy happiness in your mouth.
The story behind this recipeI am a traveler. I am addicted to a life of wanderlust. Of adventure. Of new experiences. I am a 'yes' person. Always open to challenging my comfort zone and finding my new 'favorite' thing.
I found my new favorite food while I was backpacking in Thailand during the summer of 2012.
After spending six weeks island hopping, face painting and bucket drinking, I was eager to get up north to try a bit more of traditional Thai culture.
We went on a jungle trek, to a traditional umbrella factory, marveled at the white temple, and were given the opportunity to visit the Karen hill tribe people.
In Chiang Mai, we were told we would be taking a Thai cooking class. I was ecstatic. I had grown to love so much of the local food during the last six weeks, so I was thrilled that I would be able to take a piece of Thailand home with me.
I had fallen mouth over heels in love with massaman curry. I would eat it almost every day, mai phed (not spicy) of course. The definition of mai phed to Thai people was just enough bite for my western tongue.
I practically starved myself the day of our class in order to save room for all of my delicious creations, especially my massaman curry.
Needless to say, I was heartbroken when I found out that it wasn't an option in the class. However, I did get to make spring rolls, Tom Kha Kai (a mouth watering chicken in coconut milk soup), stir fried chicken with cashew nuts, and panaeng curry (the curry that came second to my beloved massaman).
It was an unforgettable experience. At the end of the class we were awarded a certificate and a cookbook to try out the recipes at home. I quickly flipped through the pages and was thrilled to see that massaman curry was in there.
I couldn't wait to bring a piece of my new life home to share with my friends and family, and to open their eyes (and taste buds) to my delicious new skill.
