I had the opportunity to take a Thai cooking class. The biggest thing I learned during the class is that making Thai food is really easy as long as you have the right ingredients. This recipe was delicious and totally filled the hubby’s Thai cravings. We’re trying to eat better and Brett’s trying to do better about not buying lunch. Win. Win. 🙂 You don’t have to follow the recipe exactly. I changed the original recipe we learned in the class to fit our preferences. You’ll love it! Kaffir lime leaf, curry and massaman paste, and galangal can all be found at an Asian Market. I had never been to one before. It was a little hard to find my way around the store, but eventually got everything I needed in bulk so I can make lots of Thai food:). This recipe makes approximately 18 cups, so plenty for company or lunches for the week. I carefully measured and weighed everything and added up the calories. 210 calories per cup! Awesome, huh! (This does not include the rice or nuts)

Thai Curry or Massaman
2 Tbsp. oil
2 cloves garlic minced
2 lb. chicken (finely cut into strips)
2 lb. (3 cups) potatoes or sweet potatoes cubed
3 Tbsp. curry or masaman paste (depending on what taste you want)
1 red, orange, and yellow medium bell peppers chopped in strips
1 small onion cut in big chunks
2 cans chicken broth
1 can (17.8oz) coconut cream
1 can (13.5oz) coconut milk
1 Tbsp. + 1 tsp. fish sauce
1 Kaffir lime leaf
1 slice of galanghal OR ginger (Ginger is for masaman and galangal is for the curry)
salt and/or sugar to taste
1 cup cashews or peanuts
In a large pot cook the chicken in the oil and minced garlic cloves. Once cooked I drained it to get rid of excess oils, than placed back in pot. Add curry or masaman paste and cook until chicken is fully immersed, stirring constantly. Add onions and cook another minute. Stir in the coconut cream and milk, broth, potatoes, and fish sauce. Place in the Kaffir leaf and the root (galanghal for curry, ginger for masaman) but remove before serving. At any point you can add the nuts, depending on how crunchy you want them. Bring to a boil and then turn to a simmer until potatoes are tender. Serve over rice.
Notes: Next time I want to add less potatoes and maybe put in some carrots.