Massaman Curry with Beef

 

 

Massaman Curry

This was actually my first time making Massaman curry. Let me tell you, it was a hit. Massaman curry is kind of a cross between yellow and red curry which are my two favorites. So how can you go wrong?

Massaman curry is very easy to make and only requires a few ingredients. However, Massaman curry does take a little longer to cook, but don’t let that stop you from making this deliciousness!

I am hoping you guys already have some of the main ingredients on hand, but if not Amazon will come to the rescue.

Mushroom soy sauce, Fish sauce, Tamarind paste, and Coconut milk

I think by now most of my readers have the mushroom soy sauce and fish sauce but if not, here are the links on Amazon.

Mushroom soy sauce: Amazon This soy sauce is going to make you question every other brand you have tried! It is the best!

Fish sauce: Amazon This is my all time favorite brand of fish sauce. It is so flavorful without being overly fishy.

Tamarind paste: Amazon This Tamarind concentrate is amazing. I use it to make a Thai dipping sauce and it can also be used to make a Tamarind drink. I haven’t tried that out yet, but the nice little Thai lady at the Asian market insisted I try it.

Coconut milk: Amazon This coconut milk is my favorite brand. A bad watery coconut milk can easily ruin a perfectly good curry!

Massaman curry paste

This is the most important part of the dish so don’t substitute it for another kind of curry. Here is the link on Amazon. Massaman curry paste: Amazon This is my go to brand for any kind of curry paste!

If you guys buy anything through my links on Amazon, I do get a small portion. So thanks for helping me out!

Let’s start prepping our meal! Massaman curry only has a few ingredients so the prep work is short and sweet. Yay!

Thinly slice the yellow onion, peel and cube the potatoes into large bite sized pieces, and cut the beef into bite sized pieces. That was simple enough right?

Heat a large pot on high and add the Massaman curry paste and oil. Fry the paste until fragrant, then add 1 can of coconut milk. Stir until the paste is thoroughly mixed in, then reduce the heat to medium.

Add the beef and cook stirring occasionally for about 35 to 40 minutes. Add 1/2 cup of water and the other can of coconut milk and cook an additional 5 minutes stirring occasionally.

Add the potatoes, onions, peanuts, fish sauce, and mushroom soy sauce. Cook until the potatoes are soft, about 10  to 15 minutes. Last, add the sugar and tamarind paste. Feel free to add as much or little of the sugar and tamarind paste, depending on how you like it.

Serve the Massaman curry over jasmine rice of course and enjoy!

Massaman curry at its finest!

This recipe does make a rather large amount so don’t be alarmed. This curry is amazing left over! I actually prefer it that way. It sits over night and absorbs all those amazing flavors and somehow gets better and better!

Massaman curry with beef

It’s currently 8 a.m. as I type this and it’s making me hungry! Have you tried eating curry for breakfast? It is life changing!

Thai Massaman Curry with Beef and Potatoes
Serves 6
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Ingredients
  1. 1 lb. stew meat or chuck roast
  2. 2 small russet potatoes or 1 big
  3. 1 yellow onion
  4. 1/4 cup of unsalted peanuts
  5. 1 tbsp. oil
  6. 5 tbsp. massaman curry paste
  7. 2 cans coconut milk
  8. 1/2 cup water
  9. 3 tbsp. fish sauce
  10. 1 tbsp. mushroom soy sauce
  11. 1-2 tbsp. sugar, depending on how sweet you like it
  12. 1 tbsp. tamarind concentrate
Instructions
  1. Thinly slice the onion, peel and cube the potatoes into large bite sized pieces, and cut the beef into bite sized pieces.
  2. Heat a large pot on high and add the curry paste and oil. Fry until fragrant, then add 1 can of coconut milk. Stir until the paste is thoroughly mixed in, then reduce heat to medium.
  3. Add the beef and cook stirring occasionally for about 35 to 40 minutes.
  4. Add the water and the other can of coconut milk and heat for about 5 minutes, stirring occasionally.
  5. Add the potatoes, onions, peanuts, fish sauce, and the mushroom soy sauce. Cook until the potatoes are soft (about 10-15 minutes), then add the tamarind concentrate and sugar.
  6. Serve over jasmine rice and ENJOY!!!!
Sav's Thai Kitchen http://savsthaikitchen.com/
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Thai Sweet Chili Chicken

 

Thai sweet chili chicken

I may or may not have an addiction to Thai sweet chili sauce. If you have tried it, I’m sure you understand my addiction. Almost every single time I go to an Asian market I try a new brand of sweet chili sauce. I have about 6 different kinds of it in my fridge right now. Yes I know, I have an issue.

After trying billions of brands I came to realize the Thai sweet chili sauce that has my heart is the Mae Ploy brand. I have been able to find this at my local grocery store, but if you can’t, here is a link to buy it on Amazon. Thai sweet chili sauce: Amazon

This link to Amazon comes with 2 bottles of this magical stuff! We go through this sauce like water in my household. I always know when my husband thinks my dinner doesn’t have quite enough flavor; he hauls out of the kitchen with a massive bottle of sweet chili sauce and dumps it all over his meal.

To make this meal you will also need fish sauce and mushroom soy sauce. I am confident that all my readers should own these two sauces by now. If not, here they are on Amazon! Fish sauce: Amazon Any brand of fish sauce will do, this is just my personal favorite. Mushroom soy sauce: Amazon This is one of the best soy sauces ever made!

If you purchase one of these through my Amazon links I make a small portion. Thanks for helping me out!

mushroom soy sauce, fish sauce, and sweet chili sauce

This Thai sweet chili chicken is actually something I made up, so you wont be able to order this at a Thai restaurant. This dish is so easy and takes just around 15 minutes to whip up. I normally have all the ingredients to make it on hand already.

Lets start our prep work! First mince the garlic, thinly slice the shallots, quarter the lime, and chop the green onions (keeping some of the white bottoms). Take a paper towel and dab the excess juice off the chicken and cut the chicken into bite sized pieces. Take a medium bowl and toss the chicken in flour to lightly coat.

prepped veggies

When making Thai food the process goes super fast because it is cooked on such a high heat, that’s why you need to have everything fully prepped.

In a small bowl combine the sweet chili sauce, fish sauce, mushroom soy sauce, and lime juice and set aside.

Can you believe that’s all the prep work? So simple. Now we start to cook! Go get your wok and let’s get started.

Add the minced garlic and oil to the wok and turn it on high. Fry the garlic until fragrant (making sure not to burn it), then add the chicken. Cook stirring occasionally until the chicken is almost completely cooked through. If the chicken seems to dry add more oil.

Next, add the shallots and fry for an additional minute, stirring frequently. Add 1/4 cup of water and the sauce mixture, be stirring constantly. Cook until the chicken is fully cooked and the shallots are soft for about 3 minutes.

Serve over jasmine rice and top with green onions and additional lime wedges.

Thai sweet chili chicken

One more picture to make you hungry!

Thai Sweet Chili Chicken
Serves 4
Thai sweet chili sauce stir fried with chicken, shallots, and lime.
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Total Time
15 min
Total Time
15 min
Ingredients
  1. 1 1/2 lbs. chicken breast
  2. 2 shallots
  3. 3-4 green onions
  4. 1 lime
  5. 3 cloves garlic
  6. 2 tbsp. fish sauce
  7. 2 tbsp. mushroom soy sauce
  8. 1/2 cup sweet chili sauce
  9. 1/3 cup flour
  10. 1/4 cup water
  11. 3 tbsp. oil
Instructions
  1. Mince the garlic, thinly slice the shallots, quarter the lime, and chop the green onions (keeping some of the white bottoms).
  2. Dab the chicken off with a paper towel to remove excess moisture, and cut the chicken into bite sized pieces. In a large bowl, toss the chicken in flour to thinly coat.
  3. Mix the fish sauce, mushroom soy sauce, sweet chili sauce, and juice from 1/2 of the lime in a small bowl. Set aside.
  4. Add the garlic and oil to a wok or large pan and turn on high. Fry the garlic until fragrant, then add the chicken. Cook stirring occasionally until the chicken is almost completely cooked through. Add more oil if the chicken seems dry.
  5. Add the shallots and fry for about 1 minute, then add the water and sauce mixture. Stir frequently, and cook until the chicken is fully cooked and the shallots are soft (about 3 minutes).
  6. Serve over jasmine rice and top with desired amount of green onions and additional lime. ENJOY!
Sav's Thai Kitchen http://savsthaikitchen.com/
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Khaw Soi (Thai Chicken Curry Noodle Soup)

 

Thai curry noodle soup
Thai curry noodle soup

Khaw Soi looks kind of intimidating, but this Thai curry noodle soup is super easy to make. Also, look at it. It’s so pretty! This is one of my favorite Thai dishes and I haven’t had good luck finding it at any Thai restaurants here in America. But who needs to go searching high and low for it when you can make it at home?

This Thai curry noodle soup is made of curry, creamy coconut milk, wonton noodles, and topped with some of the best ingredients that exist! Be prepared to fall in love with this dish. Also, be prepared and have a napkin. This soup loves to splatter all over when you slurp up the glorious wonton noodles.

wonton noodles
wonton noodles

I bought these at my local Asian market and haven’t been able to find them at a regular grocery store yet. If you don’t have access to an Asian market you can substitute for the no yolks egg noodles and this noodle soup will still blow your mind.

For the soup base your will need coconut milk, yellow curry powder, yellow curry paste, fish sauce, mushroom soy sauce, and sugar. If you are struggling to find these products that’s where Amazon comes in! Here are links for all the products: coconut milk: Amazon This is my all time favorite brand of coconut milk!

Yellow curry powder: Amazon You don’t have to get this exact brand, whatever brand you can find at the grocery store will do just fine.

Yellow curry paste: Amazon This is the best yellow curry paste out there so if possible buy this one!

Fish sauce: Amazon This fish sauce is a little on the spendy side but it is so worth it, and it’s a huge bottle so it will last a long time.

Mushroom soy: Amazon Everyone who reads my blog should already own this puppy! I use this soy sauce in 100 percent of my meals!

Oh, and if you buy something from these links I get a small portion, so thanks for helping me out.

fish sauce and mushroom soy sauce
I could drink these!
coconut milk, curry powder, and sugar

I love that this curry noodle soup has so little ingredients! I usually have everything on hand too so I can whip this baby up whenever I get the craving.

Lets get started! First lets prep our ingredients. Chop the cilantro, quarter the limes, thinly slice the shallot, cut the pickled mustard in small bite sized pieces, and tear the rotisserie chicken off the bone and into bite sized pieces.

Can we all take a moment of silence and appreciate how pretty these ingredients are?
prepped ingredients

Believe it or not, most of the hard work is already done! Now on to the noodles. Grab a large pot and cook the noodles according to the package instructions. When the noodles are done, strain them and run them under cold water to stop the cooking process.

wonton noodles

One last thing to prep before we start our soup. Take a small pan and pour about 2 tbsps. of oil in and add 1 tbsp. of crushed red pepper flakes. Fry the pepper flakes until fragrant (about 1 minute). Set aside the pepper and oil mixture in a small bowl.

Grab a medium large pot (I use the same pot that I cooked my noodles in) and pour both cans of coconut milk in and the chicken broth. Turn the stove on high. Cook the coconut milk until hot, then add the yellow curry paste and yellow curry powder. Stir frequently.

When the coconut milk is almost to a boil reduce the heat to medium then add the sugar, fish sauce, and mushroom soy sauce. Continue to stir and cook for about 2 minutes. Add the chicken and cook for and additional 1 to 2 minutes until the chicken is hot.

Serve over wonton noodles and top with cilantro, shallots, sugar, pepper mixture, lime, and pickled mustard. (If you can’t find the pickled mustard feel free to leave this ingredient out.)

That’s it! I told you this is easy.

Thai curry noodle soup

By the way, go crazy with the toppings! That’s what makes this dish so amazing. Personally I don’t think you can squeeze too many limes in this soup!

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Try eating just one bowl, I dare you.
Khaw Soi (Thai Chicken Curry Noodle Soup)
Serves 4
Thai wonton noodle soup with chicken and curry topped with lime, shallots, and cilantro.
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Ingredients
  1. 1 package wonton noodles or egg noodles
  2. 2 cans coconut milk
  3. 1/2 cup chicken broth
  4. 2 cups rotisserie chicken
  5. 1 shallot
  6. 1 cup cilantro
  7. 3 big limes or 6 small ones
  8. 1 tbsp. crushed red pepper flakes
  9. 2 tbsp. olive oil
  10. 1 package pickled mustard greens (optional)
  11. 2 tsp yellow curry powder
  12. 1 tbsp. yellow curry paste
  13. 2 tbsp. mushroom soy sauce
  14. 2 tbsp. fish sauce
  15. 2 tsp sugar
Instructions
  1. Chop the cilantro, thinly slice the shallot, quarter the limes, cut the pickled mustard into bite sized pieces and tear the rotisserie chicken off the bone and into bite sized pieces.
  2. Cook the wonton noodles according to the package instructions, then strain and rinse with cold water to stop the cooking process.
  3. Add the coconut milk and chicken broth into a large pot and turn the stove on high. When the coconut milk is hot add the curry powder and curry paste stirring frequently.
  4. When the soup is almost to a boil, reduce the heat to medium then add the sugar, fish sauce, and mushroom soy sauce. Cook and stir for about 2 minutes.
  5. Add the chicken and cook an additional 1-2 minutes until the chicken is hot.
  6. Serve over wonton noodles and top with desired amount of cilantro, pepper mixture, pickled mustard, shallots, lime, and sugar. ENJOY!!
Notes
  1. To make the pepper and oil mixture, take a small pan and add the oil and crushed red peppers, fry until fragrant for about a minute.
Sav's Thai Kitchen http://savsthaikitchen.com/

 

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