Tuesday, July 21, 2009

Massaman Curry

Okay, so I have had a request for some Thai-style curry from this yummy restaurant in Nashville
Royal Thai. I have not eaten it in a year or more so I will do my best to recreate it. This is a massaman curry. Those of you who live near there can make it and then go to Royal Thai and see if it comes close. Tell them I said hi and I really miss their Tofu Pa Naeng.

Massamum Curry

3 Cloves garlic smashed and diced
2 T coconut oil or sunflower oil
1 medium onion chopped
2 cup cooked chopped potatoes
1/2 cup cashews
1 cup canned pineapple drained (drink the juice!!)
1- 8 ounce can sliced water chesnuts
1-8 ounce can bamboo shoots sliced
2 small red chilis deseeded
1 stalk lemon grass outer leaves removed
dice this very small (if you can not find fresh lemon grass stalk you can also find it
dried in a jar in Asian markets and some grocery stores
If you use dried use about 3 T tied up in a bit of cheese cloth you will cook this with the
soup and then remove the cheesecloth bag before serving.
1 2 inch piece of fresh ginger peeled and diced
2 Kaffir lime leaves also found at Asian markets
you will also remove these before serving
2 tsp good salt (I recommend REAL salt or Celtic sea salt)
1 Tbsp fresh ground coriander seeds
1 Tbsp fresh ground cumin seeds
1/2 tsp fresh ground nutmeg
1/2 tsp cinnamon
1/8 tsp ground cloves
1 tsp fresh ground cardamon pods
2 Tbsp tamari or vegan fish or worchestershire sauce
3 cups organic coconut milk canned (2 14 oz cans shake well before opening)
1 cup almond milk or water

Place the onion, oil and garlic in a 4 quart saucepan-cook stirring until the onions are transparent about
5 minutes
Add everything else
cook over low heat for 20 minutes until all the flavors are melded together
remember to remove the kaffir lime leaves and the dried lemonstalk
Serve over Jasmine rice
You can also add some fried tofu if you like but it taste wonderful as is!

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