Massaman Curry (sort of)
Dec. 14th, 2013 09:10 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mathsnerd in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomThis is the curry I made last night (my first attempt at curry and it turned out SO delicious - w00t!) modified from this recipe my dear Katie linked me to. I think I prefer my version. If you have accessibility issues, this is a good recipe to get help with on the prep. My carer did all the peeling and chopping and thus made it possible for me to make this recipe at all.
Accessibility Notes: This is a spoon-eating recipe. You will need to peel and dice potatoes, slice capsicum in small strips, peel and cut ginger into tiny cubes, cut up chicken if yours doesn't come from the store in handy bite-sized strips like mine did, open a tin, stir a full large skillet without slopping over, cook rice, and measure peanut butter out without screaming in frustration (I screamed).
Equipment Needed: A huge deep skillet pan thing or medium huge pot with lid. A wooden spoon for stirring. A ladle for serving. A knife and cutting block and a veg peeler (if you use one) for prep. A tablespoon measurement. A helper is awesome here for the prep.
Ingredients:
- 2 tablespoons olive oil
- 3 tablespoons red curry paste
- 1 (1 inch thick) slice ginger, peeled and cut into tiny cubes
- 400 grams skinless, boneless chicken breast meat, cut into bite sized strips (in Germany, buy Hähnchengeschnezeltes)
- 3 tablespoons cane sugar
- 5 heaping tablespoons crunchy peanut butter
- 1 red capsicum, cut into bite sized strips
- 1 yellow capsicum, cut into bite sized strips
- 4 blocks portioned frozen leaf spinach, or 4 large handfuls fresh spinach
- 3 cups peeled, cubed potatoes (I eyeballed this and just filled a 1 litre pan full of potatoes)
- 1 (13.5 ounce) tin coconut milk
- 3 tablespoons fresh lime juice (I used fresh lemon juice, it tasted just fine)
- cooked Thai jasmine rice to serve
Method:
Heat olive oil in a large pan over medium heat. Stir in curry paste and ginger; cook and stir for 2 minutes.
Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
Stir in cane sugar, peanut butter, capsicum, spinach, potatoes, and coconut milk. Stir thoroughly as the mixture heats up to dissolve the peanut butter and distribute throughout the coconut milk.
Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Stir regularly to break up the frozen spinach and distribute evenly.
Add the lime juice and cook for an additional 5 minutes before serving. Serve over rice.
Mods: can we have tag: thai?
Accessibility Notes: This is a spoon-eating recipe. You will need to peel and dice potatoes, slice capsicum in small strips, peel and cut ginger into tiny cubes, cut up chicken if yours doesn't come from the store in handy bite-sized strips like mine did, open a tin, stir a full large skillet without slopping over, cook rice, and measure peanut butter out without screaming in frustration (I screamed).
Equipment Needed: A huge deep skillet pan thing or medium huge pot with lid. A wooden spoon for stirring. A ladle for serving. A knife and cutting block and a veg peeler (if you use one) for prep. A tablespoon measurement. A helper is awesome here for the prep.
Ingredients:
- 2 tablespoons olive oil
- 3 tablespoons red curry paste
- 1 (1 inch thick) slice ginger, peeled and cut into tiny cubes
- 400 grams skinless, boneless chicken breast meat, cut into bite sized strips (in Germany, buy Hähnchengeschnezeltes)
- 3 tablespoons cane sugar
- 5 heaping tablespoons crunchy peanut butter
- 1 red capsicum, cut into bite sized strips
- 1 yellow capsicum, cut into bite sized strips
- 4 blocks portioned frozen leaf spinach, or 4 large handfuls fresh spinach
- 3 cups peeled, cubed potatoes (I eyeballed this and just filled a 1 litre pan full of potatoes)
- 1 (13.5 ounce) tin coconut milk
- 3 tablespoons fresh lime juice (I used fresh lemon juice, it tasted just fine)
- cooked Thai jasmine rice to serve
Method:
Heat olive oil in a large pan over medium heat. Stir in curry paste and ginger; cook and stir for 2 minutes.
Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
Stir in cane sugar, peanut butter, capsicum, spinach, potatoes, and coconut milk. Stir thoroughly as the mixture heats up to dissolve the peanut butter and distribute throughout the coconut milk.
Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Stir regularly to break up the frozen spinach and distribute evenly.
Add the lime juice and cook for an additional 5 minutes before serving. Serve over rice.
Mods: can we have tag: thai?
no subject
on 2013-12-14 09:14 am (UTC)(I hate measuring out peanut butter and other things like that so I use kitchen scales and a measure to weight conversion chart like this one to stop the screaming!
no subject
on 2013-12-14 09:37 am (UTC)Yeah, I usually do things by weight too, but peanut butter sticks to everything and my measuring spoon was already in use for everything else and so I figured I might as well do the peanut butter as well... yeah.
no subject
on 2013-12-14 05:21 pm (UTC)One helper for peanut butter management is get your tools warm with hot water first.
no subject
on 2013-12-14 07:20 pm (UTC)no subject
on 2013-12-14 11:34 am (UTC)If the potatoes are thin-skinned, I've just been chopping them up and putting them in with no particular ill-effects. I think maybe it might even help thicken the curry up? I have tenosynovitis, and holding a peeler is iffy, but I am finding that peeling potatoes isn't quite as necessary as I thought.
no subject
on 2013-12-14 11:41 am (UTC)no subject
on 2013-12-14 05:22 pm (UTC)no subject
on 2014-01-05 06:34 pm (UTC)