I love Thai food – actually most Asian foods… and I LOVE spicy foods. I had this delicious dish at a Thai restaurant where we used to live in Nebraska and decided I had to figure out how to make it. I searched and searched and finally found several recipes, so I experimented with the ones that were the closest and came up with this. If you should try it, I hope you will enjoy it also. Keep in mind that some of the ingredients you will need to purchase at an Asian market, unless you have a great supermarket that might carry these items.
1 Tbsp. garlic, chopped fine
1 Tbsp. galangal, chopped fine (this is a root) (instead of chopping this – which is difficult to do, I use a kitchen rasp – like a carpenter uses, except made for the kitchen with a pretty handle)
1 Tbsp. lemongrass, chopped fine
1 Tbsp. Thai basil, chopped (this has a really nice licorice flavor – sweet basil just doesn’t taste the same)
1-1/2 c. coconut milk (I actually usually use 2 full cans – not cups to make it creamier)
2 Tbsp. Thai masaman curry paste
1 Tbsp. lime zest
1 Tbsp. lime leaves, shredded
Fish sauce to taste
1-4 tsp. chili paste (red curry paste) (this is the hot stuff – the more you use, the hotter it will be)
2 c. potatoes cut into 1″ cubes (I usually add more)
1 med. onion, chopped
a few unsalted peanuts tossed in at the end (about 1 c.)
Jasmine Rice – cooked (or whatever your favorite is)
First, prepare the curry paste and coconut milk separately. Add the paste with some of the ‘cream’ from the coconut milk and heat until the oil starts to separate. (Separate the coconut milk from the cream – DO NOT SHAKE CAN BEFORE OPENING.)
In a separate pan, heat peanut oil, garlic, galanga and lemongrass. Stir fry 1 minute until oil is aromatic. Add the curry paste/coconut cream mixture. Mix well. Add the rest of the coconut milk, lime zest, lime leaves, basil, fish sauce and chili paste, bring to a boil, and reduce heat. Simmer 45 minutes. Add potatoes and onions to curry and simmer 30 minutes, until potatoes are cooked.
Yield – 6 cups
Serve over Jasmine Rice.
This is so good – just a bit time consuming to make. But well worth it for the wonderful flavors that you will experience. And it smells so good too!
I have also cooked this in the slow cooker, and you don’t have to spend so much time watching it. Just dump the ingredients at the point where you would boil the ingredients into the crockpot, set it and forget it ’til later. I don’t use specific times on this because it just cooks on its own and I just check it periodically. Depending on the time of day you start it would determine whether you should use the high or the low setting. 🙂