Massaman Curry!

In the past week I have had the opportunity to participate in the interviewing process for the hiring of a new administrator at my most recent alma mater.  The people managing the interviewing process were thoughtful enough to provide food during the mid-day meeting times. I was introduced to Massaman Curry". It was so delicious that the second time I saw it I asked about it.  Today I made it for our supper with a few changes.

Massaman Curry, the way I made it.

3 Tablespoons brown sugar
3 Tablespoons lime juice
3 Tablespoons fish sauce
3 Tablespoons curry paste (I used red curry paste)
2 Tablespoons vegetable oil
1 Tablespoon minced fresh ginger
1/3 cup peanut butter
4 cups cubed potatoes
1 cup sliced carrots
1 13.5-ounce can coconut milk

In a small bowl combine brown sugar, lime juice, fish sauce, and peanut butter. Add the coconut milk and stir.  (In actual fact, I just realized I failed to put in the peanut butter!!! Oh well, next time...)

Put the sliced carrots in a steamer and start steaming while you cube the potatoes.  Leave the skins on the potatoes or take them off if you want.  When you have the potatoes all cubed, toss them in on top of the steaming carrots while you do the next step.  I did this because I wanted the carrots to be fully cooked which concerned me if I followed the actual recipe.

Put the vegetable oil in a saucepan then add the curry paste and ginger. Stir and cook for about one to two minutes then add the bowl with the seasonings and stir well. Finally, add the steamed carrots and the partially steamed potatoes.  Mix well then cover and cook on medium low for ten to fifteen minutes.  Serve plain or serve over noodles or some other thing.  We ate it over black beans.

Most times you will see this as chicken or beef massaman curry. And there is almost always tamarind paste as part of the seasoning.  We did not have any in the pantry so I just left it out.

This tasted very good even with the glitches in it.  If you have inflammation in your body, you will probably begin to get better because the ginger is VERY apparent. I may have overdone it a little bit but it was still edible...