We had grand plans while traveling to blog “how to” instructional posts, but somehow after our first, It’s a Tradtion, it never ended up happening. How to… Use a Squatty Potty, Negotiate a Fair Price Using Sign Language, Get Across the Zimbabwean Border Without Paying a Bribe, and Cross the Street in SE Asia were potential blog posts that never came to be. We’re happy to discuss those how to’s with anyone who is interested, though!
This past week we had the chance to spend time at the Oregon Coast with the Macy family (Mauri, Sherry, Rachel, JohnW, Oscar, Pete, Linsey, and us). We volunteered to be responsible for one dinner and decided we’d turn it into and opportunity to give a lesson on how to make one of our favorite Thai dishes, Massaman Curry. It’s incredibly simple and we wanted to share it with anyone else who might want to try their hand at Thai cooking…
Items you will need for a 2-3 person serving:
- 1 tsp sugar
- 2 tsp fish sauce*
- 1 can coconut milk*
- 1 tablespoon massman curry paste**
- 2-3 potatoes cubed and boiled potatoes
- Any other vegetable (uncooked) you want to add (onions, zucchini, etc)
- 1 small piece of chicken or beef
- Steamed rice
- Wok or deep frying pan
*Should be able to get these at any grocery store.
**Probably best to buy at an Asian market.
Step 1: Prepare chicken and vege. And get wok/pan heating on high.
Step 2: Heat about 3/4 of a can of coconut milk for 1 minute.
Add more coconut milk if you like your massman more saucy.
Step 3: Add 1 large tablespoon of curry paste. Stir until mixed, about 1 minute. Taste and see if the flavor is to your liking. Add more coconut milk to lessen the spice, add more curry to increase it.
Step 4: Add chicken and cook until done. Usually 3-5 minutes. Keep high heat.
Step 5: Add vege, sugar, fish sauce. Boil until thick and vege is soft.
Step 6: Serve over steamed rice. Bon Appetit!
To eat as the Thais do, use a spoon.