We love Thai food. Probably because of its similarities to Indian food… the spicy curries, the coconut, the fragrant rice. Today’s Thai recipe dates back to Christmas 2008 when we visited our friends, Punitha and Winston, in Atlanta. It was our first time meeting Punitha and boy did she spoil us with her delicious cooking!! On the last day of our stay she made an amazing Thai meal featuring her massaman curry recipe and I’ve been making her recipe ever since. It always comes out perfect and is eaten up in no-time! My boys love it. This is a quick weeknight recipe that can be served with some steamed Jasmine rice.
I have been wanting to make my own massaman cure paste, but I have been procrastinating it for a long time now only because its so easy to use the ready made Maesri brand curry paste. Its comes in a small can that is perfect enough for one time use!
I still have her recipe written on the back on my favorite Indian recipe book that was given to me by my mom. I think it is a good idea to finally put it down on the blog so I can share this amazing recipe with all the wonderful cooks out there and its easy for me to keep coming back to!
This recipe has a very unconventional way of cooking, especially when you compare it to Indian cooking methods. This recipe calls for sautéing the chicken in the curry paste, adding the coconut milk and then adding raw onions, boiled potatoes and raw cashews all at once and then let it cook on medium low heat.
Heat up cooking oil and add the massaman curry paste to it. Cook for a minute and then add the chicken cubes to it. Every time I see my skillet with hot oil, I want to sauté those onions 🙂 but then I pause, breathe and continue to follow her recipe.
Cook the chicken for 2-3 minutes and then add the coconut milk to it, mix well and cook it covered for 5-10 minutes.
Add the onions, boiled cubed potatoes and cashews to it. The recipe also call for a teaspoon of fish sauce which I have skipped at times, so if you are not big on fish sauce feel free to skip it.
Mix everything together and cook covered for 10 minutes on medium heat. Turn the heat off and the curry is ready to be enjoyed with some Thai Jasmine rice!