Massaman Thai Curry

A few weeks back I was lunching with a friend of mine, we discovered a small kitchen store next to the eatery. It was a cute little store tucked in a corner - we were like kids in a candy store.....I fell in love with these bowls.  I thought it was perfect to serve curry.  I really think the curry tasted better in them ;)  

Massaman curry is traditionally made with a protein- usually beef and potatoes/sweet potatoes.  This is my vegetarian take on the curry. It is usually served with pickled ginger and rice. Well I served it with peanut sauce and rice :) I could happily replace my beverage with peanut sauce :).

Massaman curry paste 

1 teaspoon coriander seeds

1 1/2 teaspoons cumin seeds

1 1/2 teaspoons cardamom seeds

1 1/2 teaspoons grated nutmeg

1 1/2 teaspoons ground clove

10 dried Thai chiles, chopped (seed the chiles for less heat- I did not as I love my curry hot)

1 to 2 cloves garlic, chopped

1 large shallot, peeled and chopped

2 ounces lemongrass (about 1/2 stalk), trimmed and chopped

1 tsp shrimp paste ( I did not add this as we are vegetarians) 

1 thumb-size piece ginger, peeled and chopped 

3/4 teaspoon chopped kaffir lime leaves ( I added dried leaves) 

Toast the seeds to release the aroma, add the other ingredients and make into a fine paste. U can make this paste in advance - stays up-to a week in the refrigerator.

 recipe source    - http://articles.latimes.com/2011/may/12/food/la-fo-sos-chickencurry-20110512

You could also buy a pre-made paste.  I have tried store bought thai curry paste and I have not been disappointed !! 

Vegetables list

sweet potatoes or potatoes or pumpkin cubed
beans
bamboo shoots
yellow onion chopped
carrot chopped
bell pepper cubed
snow peas
tofu

Herbs list 

3-4 basil leaves
1/2 inch ginger shredded
1/2 inch lemon grass finely chopped

Other 


2 tbsp oil
1/2 tsp tamarind paste
1/4 tsp brown sugar
Roasted cashew nut

Chop all the vegetables and blanch them - add them to boiling hot water, leave for a min or two, drain and add them to ice cold water.

In a bowl, heat oil,  mix 4-5 tbsp of the curry paste along with 250 ml of coconut milk, add the herbs and blanched vegetable and bring to a boil, add tamarind and brown sugar. Garnish with roasted cashew nut, serve with hot rice and peanut sauce.  Don't make a beverage of the peanut sauce   oops that was a note for self !