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*Thai Massaman Curry with coconut rice


By Neo-Homesteading (Visit website)





So anyone who's stopped in on occasion knows that my family doesn't really do take out or dine out in general very often. We're not really people who eat out all the time for a lot of reasons, I'm the from scratch purist but we do also really enjoy a good meal out now and then. Its just becoming less and less frequent. Over the years the reasons for not eating out have actually grown tremendously, the list is growing. I prefer to cook at home because I feel its best for my family in numerous ways, its healthier, I know whats in the food (for the most part) and recently I've just found that its too much of an expense. Feeding a family of four just is not as cheap as it used to be. Eating out on average costs our family $35 at a dine in establishment and usually around $20 at a drive thru. With our grocery bills climbing higher and higher thats an additional amount of money we could be spending on things that are more crucial, eating at home I can make the food exactly how we like it and theres no underlying paranoia that someone spit in it, theres no guessing "I wonder where this came from or what they put in it", in general theres no wondering how bad it will suck if you just make it yourself. 


Plus if we're being honest its really just not "convenient" for us. Stephen works an hour and a half from the house and we live 20 minutes from town which means any time I go anywhere at all I will be in the car for at least 40 minutes. I guess I shouldn't admit this publicly but its the truth, going out just stresses me out. My social anxiety just gets worse with age and I have no desire to migrate out, especially not around the holidays when insanity is at its peak, I don't want to be penetrated by peoples germs, I don't want to wait in a crowded restaurant and listen to some dude scream on his cell phone the entire time, I don't want to see some half naked Barbie doll in snow boots toting her dog around wal-mart like its a museum, and lately I honestly just don't care to acknowledge the world outside my home exists. People seem to genuinely piss me off now days, no one is polite anymore. People are rude and loud and everyone seems to have a god complex of some sort, its just annoying. This is my sanctuary, my little slice of heaven. Its only "clean" on occasion, sometimes I feel like I'm a trainer at the zoo, I'm a janitor, chef and nurse but I'll take it any day over anything else in the world. 

So why leave when I can make anything I want here? Recently we visited the local Thai restaurant and although it was pretty good one thing I really thought was, I might not be Thai but I can do this a lot better. Stephen ordered his favorite Massaman curry and said "Thai spicy", extra extra extra hot. I had phucket seafood and it was wicked uber salty, like saltier than seafood salty. Even after Stephen doctored up his curry with the spice platter it just was not hot enough, so I wanted to try and make a version of his favorite at home. I added my love and it came out phenomenal. I really feel that the flavor was spot on, only better. It was perfectly aromatic, the coconut was apparent but not overwhelming and most of all it was spicier. By making it here I was able to use organic chicken breast, fresh produce and best of all, I could make my own rice. This time instead of straight up white rice I made coconut rice that was sooooo amazing, I mean seriously I LOVED LOVED LOVED this rice. I loved it so much I made it again two days later and ate it again. I know what was in it, I can make it again any time I want and I don't have to drive an hour to get it. Score!



Thai Massaman Curry: 

This can easily be made vegan or vegetarian by omitting the chicken and substituting vegetable stock, some major markets actually carry a pretty decent vegan Thai stock that I've used before. Its enriched with lemon grass and extra ginger. Pretty amazing in rice and soup. Add vegetables or beans to make it heartier. 

Paste:
1/2 cup chopped red onion
1 1/2 tablespoons garlic
1- 1 1/2 " of ginger root peeled and grated
1 1/2 teaspoons cayenne pepper *see note
2 teaspoons cumin
2 teaspoons coriander
1/2 teaspoon fresh grated nutmeg
1/4 teaspoon ground clove 
2 tablespoons red curry paste (or 2-3 teaspoons regular curry powder)
3-4 tablespoons fish sauce (use this as your "salt" to season to taste)
Lemongrass, I had a .75 ounce package 
2-3 potatoes1 cinnamon stick3/4 -1 pound boneless chicken, I used boneless skinless tenderloins because they are leaner, however boneless skin on thighs would taste amazing.1 1/2-2 cans of coconut milkchicken stock
Preheat oven to 325 degrees.

Peel skin off of ginger, slice the lemongrass and chop the onion. In a blender or food processor combine all other paste ingredients , pulse a few times and then add ginger and lemongrass. Blend until fairly smooth. You don't want huge chunks however it does not have to be perfectly smooth. 

In a saute pan or dutch oven with a lid, preferably oven proof add 1 tablespoon of flavorless oil. Add onion and cook 2-3 minutes. Add contents of blender into the pan and cook over medium heat 2-4 minutes. Add coconut milk and 1-2 cups of chicken stock, stir to combine. Peel potatoes and cut into 1/2" slices or chunks, place potatoes and cinnamon stick into the curry, Add more stock to cover if necessary. Cover with a lid and bake for 25 minutes. (I put the potatoes in the oven to simmer at the same time I put in my rice)

After this time is up place chicken and/or smaller vegetables to the pot and bake un-covered until chicken is cooked, approximately 25-30 minutes. 

Note: use more or less cayenne to increase or decrease spice intensity, I thought 1 1/2 was pretty much perfect, I added a smidge of hot sauce to my bowl as well. I did not find it overwhelmingly hot. If your quite sensitive try 1/4-1/2 teaspoon. 

serve with:
salted cashewscoconut rice (recipe follows)steamed veg

Coconut Rice, THE BEST EVER! 
Its absolutely amazing, I ate it with this curry, with chili and dare I say it would even make amazing rice pudding? 

1 tablespoon butter or flavorless oil
1 1/2 cups long grain rice such as jasmine or basmati
1 1/2 cups chicken stock or water, I used a mixture of the two
3/4 cups unsweetened coconut flakes
1 teaspoon salt

In a medium sauce pot melt 1 tablespoon of butter or oil over medium high heat. Place rice, salt and coconut in the pan and stir to toast until the coconut flakes begin to become golden. 2-4 minutes. Add water and bring to boil. Stir once cover with lid and place in the oven 20-25 minutes. Allow to rest on the stove with the lid still on 10 minutes. Remove lid and fluff with a fork. Place lid back on. Should stay warm up to an hour after its made. 



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