...has finally returned.
Tonight was Masman Curry.
And since I don't remember if I already posted this recipe, this might be a repeat. But it's a must-have, must-keep, must-remember. Something like that.
2 TBSP olive oil
1 red onion. Or is it purple?
2 heaping TBSP masman curry paste (found at an asian market for $2.69)
3 or 4 chicken breasts cubed
2 - 14.5 oz. cans coconut milk
1 - 14.5oz can broth (I used vegetable, but chicken is fine)
4 russet potatoes, bite size
3 carrots, bite size
2 TBSP fish sauce for the salt (nasty smelling stuff from asian market)
3 TBSP brown sugar
2 tsp cinnamon
1 red pepper, bite size
Serve over rice with peanuts and raisins on top!
In large pot, pour OO. Add red onion and curry paste. Stir.
Then add chicken until cooked through and looks like the right pic.
Then add 2 two cans of coconut milk, 1 can broth, potatoes, carrots, fish sauce, cinnamon, and brown sugar. Boil med-high heat for 20 minutes, or until potatoes are done. It will start to thicken from starch in potatoes.
Add red pepper during last 5 minutes.
Add more fish sauce, sugar and cinnamon to taste.
I forgot to take a picture of the final product, but it smells better than it looks, so that's okay!
Serve over rice of choice and top with peanuts and raisins!
My friends who lived in Thailand made this for me a few times and I watched and learned. It's definitely not as good as I remember it tasting, but it's as close as I can get! YUM!
Bella was mad at me for blocking her view of the TV.
But thankfully she's easy to distract.
So I've finally figured out how NOT to make a blob out of my cookies. KEEP THE BUTTER COLD. Never let it get to room temperature. And don't mix too long, cuz the heat generated from beating it will warm the butter. Took me 10 years to figure out why it was hit-or-miss!
Yes I ate the 4 missing from this batch. And maybe a few more from another.
The cooking mojo is back!! yay! :0)