Monday, March 1, 2010

Thai Night!

So our new favorite restaurant here in town is called Thai Spice and oh boy is it good! They have amazing Coconut Cake and Masaman Curry... my favorite!!! So I went on a mission to try and find the best Masaman Curry recipe... this way I can bring one of my favorite parts of Wilmington with me wherever we go!

So here is my best version at Masaman Curry Chicken, I recommend making it the day before, it tastes so much better after all the spices have soaked in and it reheats nicely. Pair with fresh Basmati rice.

Masaman Curry Chicken
**Mild Spice**

  • 2 Tbls. Extra virgin olive oil
  • 3 Tbls. Red curry paste
  • 1 (3/4 in. slice) Ginger, minced
  • 1 1 /4 lb. Chicken breast, cubed (1 in.)
  • 3 Tbls. Brown sugar
  • 3 Tbls. Oyster sauce
  • Juice of 1 large lime
  • 1-2 Tbls. Creamy peanut butter
  • 3-4 C. potato, peeled and cubed (1 in.)
  • 1 Large yellow onion, cubed (1 in.)
  • 1 Can lite coconut milk (13.5 oz)
  • 2 Bay leaves
  • 1/2 tsp. Ground cinnamon
  • 1/4 tsp. Ground cardamom
  • 1 C. Cashews
  • 1/2 tsp. Curry powder
  1. Heat oil in large sauce pan (enough to hold all ingredients) over medium heat. Stir in curry paste and minced ginger, cook and stir for 2 minutes. Stir in cubed chicken, cook until mostly white, about 3 minutes.
  2. Stir in remaining ingredients, bring to a boil. Cover and reduce heat to medium-low for 20 minutes or until chicken is cooked and potatoes are soft (not mushy.) Season with salt to taste.
  3. Let cool, store in the refrigerator until the next evening. This recipe is best served the next day and can be heated in the microwave or on top of the stove in the same pan.
  4. Serve with freshly made Basmati Rice.

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