Massaman Potato Curry

Massaman Potato Curry is a simple Thai curry. Last year, my BIL gave me a Thai cooking book - Easy Thai Cooking by Robert Danhi . When I was going through the book, this recipe caught my attention and I decided to try it as soon as possible. Its because I love all the ingredients used in it. 

This dish turned out very tasty. I made very few alterations to the original recipe. Do try this recipe and I am sure you will love it. 

Ingredients:

• Coconut Milk - 1 can (13.5 fl oz)
• Massaman Curry paste - 4 oz
• Cinnamon Stick - 2 inch piece
• Ginger, grated - 1 tsp
• Jaggery (or Thai Palm sugar)- 1 Tbsp
• Soy sauce- 1 tsp
• Tamarind pulp- 1/2 Tbsp
• Onion, medium sized - 1
• Potato, medium sized - 3
• Oyster Mushrooms - 1 cup
• Peanuts - 1/3 cup
• Salt- To taste

Procedure:

Dry roast the peanuts until their skin turn dark. Transfer to a bowl. Once they cool, remove the peel.

Now peel the potato and chop them into cubes. Transfer them into a bowl containing water. Then chop the onion into medium sized square pieces. Clean the mushrooms with a wet paper towel and tear them into desired sized pieces.

Now in a big pot add half the can of coconut milk and bring it to a boil. Once it reduces slightly, add the massaman curry paste. Mix well.

Now add in the remaining coconut milk, cinnamon stick, grated ginger, soy sauce, tamarind pulp, jaggery, little water (almost a cup). Bring it to a boil.

Once it comes to a boil, add in the potato cubes, onion cubes, peanuts and salt . Continue to cook.

Once the potato is 80% cooked, add in the mushroom. 

Continue cooking until everything is well cooked. Turn off the heat. 
Massaman Potato Curry is ready!!

Serve it hot along with sticky rice. Above measurement serves three people.

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Pineapple Fried Rice

Pineapple Fried Rice is a very simple Thai dish. I tasted this dish for the first time at my husband's ex-colleague's home. I cannot recall the taste as it was long back but I remember that it tasted good (and the presentation was indeed amazing as he had served in a pineapple). Then I totally forgot about it until I read the recipe in a cook book.

Last year, my BIL gave me a Thai cooking book - Easy Thai Cooking by Robert Danhi . It is a good book for people who eat meat and sea food. I was hunting for a vegetarian recipe and bumped into pineapple fried rice and gave a try with few variations. It turned out very good. The pineapple indeed is a surprise addition. Do try making this variation of the fried rice.

Ingredients:

• Rice - 1/3 cup
• Oil - 1 Tbsp
• Chopped Onion- 1/4 cup
• Chopped Bell pepper - 1/4 cup
• Chopped Pineapple - 1/4 cup
• Ginger, grated - 1/2 tsp
• Garlic, grated - 1/2 tsp
• Red Chilli Flakes- To taste
• Soy Sauce- 1 tsp
• Cilantro (coriander leaves) - 3-4 sprigs
• Roasted Cashew - For Garnishing (optional)
• Salt and Pepper - To taste

Procedure:

Wash and cook the rice (I cooked in a microwave oven). Let it cool for some time. The rice grains should be well separated (you can as well put the bowl in a refrigerator for half an hour. This ensures the rice grains to be well separated).

Chop the vegetables and pineapple .

Now heat a pan (or wok) on a high heat. Once hot, add oil. Then add chopped onion and fry for half a minute. Then add in chopped bell pepper. Fry for another minute. Then add in grated ginger and garlic. Continue to fry until the rawness of ginger and garlic goes away.

Then add in the pineapple cubes. Fry for another minute. Then add salt, pepper powder, red chilli flakes. Mix well and add soy sauce. 

Once everything gets mixed add the rice.

Mix it gently and finally add chopped cilantro. 

Once the rice gets heated, turn off the heat and garnish with chopped roasted cashews. Pineapple Fried Rice is ready!!

Serve it hot. Above measurement serves one.

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