Thai Curry or Massaman

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.

Thai Chicken Satay

Brett has a slight obsession with Thai food.  He loves it! So, he looked up a recipe and I told him I’d make it, with some alterations, of course.  It turned out really good.  I was impressed at how fast and easy it was too.  Something I will definitely make again, except next time I think I’ll double the recipe.

Thai Chicken Satay

1/2 cup canned coconut milk
1 1/2 teaspoons ground coriander
1 teaspoon yellow curry powder
2 tsp. minced garlic
1 Tbsp. brown sugar
1 teaspoon fish sauce (found in asian foods section)
1 teaspoon chili powder
1 pound skinless, boneless chicken breast halves – cut into strips
1 tablespoon chopped fresh cilantro
1 tablespoon chopped unsalted peanuts
12 wooden skewers, soaked in water for 15 minutes
Thai peanut sauce (We got ours from Pampered Chef)

In a medium bowl, stir together the coconut milk, ground coriander, curry powder, fish sauce, brown sugar, minced garlic, and chili oil. Add the chicken breast strips, and stir to coat. Cover, and refrigerate for at least 30 minutes, and up to 2 hours.  Preheat an indoor or outdoor grill for high heat. Thread the chicken strips onto skewers. Discard marinade.  Grill chicken for 2 to 3 minutes per side, until no longer pink. Time will depend on how thick your strips are. Transfer to a serving plate, and garnish with cilantro and peanuts. Serve with peanut sauce for dipping.

Personal Notes:  I used the remainder of the coconut milk to boil some rice in. Yumm!  NEVER smell fish sauce, otherwise you will refuse to put it in your food.  We didn’t measure the peanut sauce, but just poured it over the rice and chicken when we were about to eat.

Yumm! Happy Cooking!