The food is fantastic even if my food photography skills are not... |
Massaman curry
2 Tbsp Vegetable oil
1 19 oz can coconut cream (Mae Ploy or Chaokoh)
1-1.5 lb sliced chicken or beef (slice thin)
2 blocks palm sugar
1/3 c roasted peanut or cashew
2 (optional) carrots (peel, cut into 1" long)
3 Tbsp massaman curry paste
2 Tbsp fish sauce
2 Tbsp Tamarind liquid/concentrate
1.5 c medium size potatoes or jumbo sweet potato, cut into 1.5" chunks
- On medium heat, put vegetable oil in a pot, and then add massaman curry paste. Stir fry for 2-3 minutes.
- Add 1/3 can of coconut milk and stir-fry about 3-5 minutes
- Add chicken or beef, stir-fry for 4-6 minutes.
- Add the rest of the coconut milk and 1/2 can of water (using coconut milk can)
- add potatoes, fish sauce, sugar, tamarind liquid, roasted peanut or cashew.
- simmer for 20-25 minutes. If too thick, add water. If too thin, boil longer.
- remove from heat. If it's too mild, add a little fish sauce, sugar, or tamarind liquid. If it's too spicy, use less curry paste next time.
- Serve over Jasmine rice.
My dinner group LOVED it. It was super easy to make, tastes great the next day, and is delicious. I give it a whole hearted 5/5 stars.
Note: I tripled the recipe and got 16 servings out of it, give or take.
Note: I tripled the recipe and got 16 servings out of it, give or take.
Mango Sticky Rice
If you remember, I tried making mango sticky rice last year and didn't love it. Other people loved it, but I was disappointed because it wasn't as good as the restaurants' version. This recipe is as good! It tastes amazing! It does NOT last (the next day it was nasty and bore some resemblance to sugar cookie dough rather than coconut), but it tastes so good fresh that I still give it 5/5 stars.
1.5 19 oz cans coconut cream (Mae Ploy or Chaokoh)
1 tsp salt
1 1/3 c sugar
1 1/2 Tbsp vegetable oil
- Soak the sticky rice and cook them as directed on page 13 (which wasn't helpful since my dental hygienist didn't send me that page. But I just synthesized random websites about cooking sticky rice. Hint: it's supposed to soak in water overnight! I just soaked mine for 30 mins, cheater method)
- While the rice is cooking, put coconut milk, sugar, salt, and vegetable oil in a saucepan. Bring to boil on medium heat. Stir occasionally. Remove it from the heat when it boils. Reserve 1 cup of the coconut sauce and leave it aside for serving later.
- After rice is cooked, put the sticky rice in a big bowl and pour the remaining coconut sauce over the rice. The coconut sauce should cover the rice. Stir evenly. Cover for 3-5 minutes to let the coconut milk soak into the rice.
- Serve warm with fresh sliced mango and drizzle the reserved coconut sauce over the mango.
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