16 Aug 2012
My husband and I used to go to this amazing little thai restaurant in tricities every date night we got, and I would order something different every single time because everything was always amazing, and I knew I couldn’t really go wrong. Plus, I get bored… REALLY easily (which probably explains why I make a brand new recipe every single day!) My husband on the other hand ordered the exact same thing every time we went. The hot and sour soup, followed by the massaman curry. His philosophy is; if you find something you love, why try something new that might not be as good? I can appreciate his philosophy… (ecspecially because when I do try something new that’s not all that great, I can always share his!) Anyway, my point to this, is that massaman is one of his all time favorites, so of course, I had to learn how to make it. Ecspecially as our favorite little thai restaurant recently closed down forever!
The problem with cooking one of my hubby’s “favorites” is that he tends to be REALLY picky though… so I knew this massaman had to live up to that restaurant dish’s standards–and I was so excited when it did! I am absolutely LOVING this recipe, firstly, because it doesn’t call for any weird ingredients i’d have to go to an asian market to buy, secondly, because it took virtually no time at all to make and was SO simple, and most importantly, because it was absolutely delicious! I have never been much of a massaman fan, but this was so good, i’m pretty sure i’d order it again and again at any Thai restaurant!
Here is the recipe, adapted from foodandwine.com
1 tablespoon cooking oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon chopped fresh ginger
1 teaspoon Chinese five-spice powder
1 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 teaspoon turmeric
1 teaspoon salt
1 cup canned low-sodium chicken broth or homemade stock
1/2 cup canned unsweetened coconut milk or heavy cream
1/2 pound boiling potatoes (about 2), peeled and cut into 1/2-inch pieces
1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 12-inch pieces
1/2 cup chopped peanuts
1/2 pound plum tomatoes (about 4), cut into wedges
3 tablespoons chopped cilantro
In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic, ginger, five-spice powder, cumin, cayenne, turmeric, and 1/2 teaspoon of the salt. Stir until fragrant, about 1 minute. Whisk in the broth and then the coconut milk; bring to a simmer. Stir in the potatoes, cover, and cook over low heat until they are almost tender, about 12 minutes.Add the chicken to the sauce, cover, and simmer for 5 minutes. Stir in the peanuts, tomatoes, and the remaining 1/2 teaspoon salt. Turn the heat off, stir in the cilantro, cover, and let steam until the chicken is just done, about 2 minutes longer.Serve with white rice or Thai sticky rice
I made Thai sticky rice for the first time ever today, and it turned out SO amazing too! I don’t know what it is, but I have been lucking out with some killer recipes lately! I am going to post that recipe next with one of my favorite desserts in the whole world! Until then, enjoy this recipe guys!