Thai Cuisine

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Comfort Food Recipe – Massaman Tofu Curry with Turmeric Rice

Published August 28, 2010 by Mary Jane

Evening Bloggy friends, anyways hope everyone is having a good weekend so far. Last night we went out for a family dinner along with a friend at this Hong Kong Chinese Restaurant and followed by some ice kachang which was quite refreshing except after eating the ice kachang and stepping out to the cold wind made us freezing…Well, this particular recipe is one of my favourite curries – I’ve made a post before about Massaman Curry, but this time I’ve decided to make the tofu version of it and serve this with Tumeric Rice…oh yeah it’s meant to be a vegetarian dish but I couldn’t have my curries completely with no meat, so I cheated and chucked in some chicken thighs 🙂

Hope you like it…

Massaman Tofu Curry with Turmeric Rice

Ingredients

1 can of Masaman curry paste
3-4 potatoes
3 carrots
1 packet of fried tofu
4-5 pieces of chicken thighs
1 brown onion
a can of coconut milk
1 tbsp of fish sauce
1 teaspoon of sugar/palm sugar
2 tbsp of turmeric powder
2 cups of rice
a small bunch of basil

Instructions

1. I started off to cook my turmeric rice, start off rinse and wash the rice and add turmeric powder, follow by pinch of salt and add about 1/2 cup of coconut milk from the can. Mix it together and cook it in a rice cooker.

2. Dice potatoes, carrots, fried tofu, chicken thighs and onion into bite size. Pour oil in the pan chuck in onion, stir fry it until it’s golden brown add in chicken thighs and stir fry about a minute and add in the massaman curry paste – you can buy this at any Asian grocery store – I would recommend buying the thai brand with a lady’s face on the can – this brand is really good. Stir fry it about a few minutes until it’s fragrant and add in potatoes and carrots. Continue to stir fry it for a few minutes and add in the remaining can of coconut milk.

3. Boil the pot of curry and then turn down the fire and simmer for about 30 minutes until the potatoes are cooked and chuck in the fried tofu (as fried tofu cooks very quickly it will absorb some of the curry juice) if you find the curry pot is getting a little thick in the sauce, add some water and mix it around to get the right consistency. Add some fish sauce and sugar and taste to make sure it’s perfect.

4. Your turmeric rice should be ready, open the lid of your rice cooker and mix the turmeric rice around so that the flavours are well mixed.

5. Serve your curry with turmeric rice and garnish with some basil..and it will go well with some thai style salad – the dressing is pretty easy. Just chopped finely some red chillies and add some fish sauce and lemon juice and balance it right and choose your salad – red onion, cos lettuce, tomatoes and some basil..

and there you have it a nice Massaman Tofu Curry with turmeric rice 🙂

enjoy…

Ingredients

Ingredients

Massaman Curry

Massaman Curry

Massaman Tofu Curry with Turmeric Rice

Massaman Tofu Curry with Turmeric Rice

Thai Salad with dressing

Thai Salad with dressing

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Comfort Food Recipe – Thai Green Chicken Curry

Published January 23, 2010 by Mary Jane

Hello Everyone, I’ve done 1 load of washing already yay!! The good thing about waking up early in the morning is when you hang the clothes out the weather is still quite cool and breezy 🙂 Anyways, onto the next topic of comfort food – CURRY – I love curries they are one of my favourite dishes, however Pandabear don’t like curries very much cos he’s not into any spicy food 😦 I used to work at a Thai restaurant back many many years as a supervisor doing waitressing and because I love the food part I used to sneak into the kitchen and watch how the chef does her Thai cooking. Thus, I’ve learnt a few yummy Thai dishes which I’ll be posting it up…they are so simple and quick anyone can cook! 🙂

here it is…

Thai Green Chicken Curry

Ingredients

6 pieces of chicken thighs
1 cup of frozen peas
1 can of green curry paste
1 tablespoon of fish sauce
1 table spoon of palm sugar
1 can of coconut milk

Instructions

1. Sliced the chicken thighs into long pieces, heat up the pan with some oil and stir fry the chicken pieces until golden brown. Add 1 tablespoon of green curry paste (I use the green can with a female head on it – can’t remember the name but it’s made in Thailand and the restaurants use it) the curry paste is very spicy so if you are not into spicy food you can make the curry paste mild by reducing the tablespoon to a teaspoon. You can take the option of making your own curry paste but you’ll have to buy the ingredients and do a lot of chopping and mixing you better off buying the curry paste. Stir fry it until you can smell the aroma. Chuck in the frozen peas (you can substitute with chinese cabbage and tofu goes really well with green curry too :-))

2. Add in coconut milk – now some people likes their curry real thick if that’s you add more coconut milk but if you like your curry soupy then reduce the coconut milk and substitute it with water. By now you should have a green mixture that’s looking a little milky.

3. Bring the mixture to boil and reduce to low heat. Add in palm sugar and fish sauce – taste your curry to make sure it’s salty enough. And simmer until the meat is soft and tender and there you have it a yummy Thai Green Chicken Curry…Garnish with some basil and red capsicum strip

Enjoy…

Thai Green Chicken Curry

Thai Green Chicken Curry