Cooking clean at home is easy. I can be selective of the ingredients and adjust the amount of oil. Tonight we are eating well with Massaman Curry Chicken. We like Thai food for several reasons. The dishes have strong warming flavors and they come with lots of sauce. Yeah, the sauce is heavenly with soft, pillowy white jasmine rice. Personally I find Massaman Curry to work the best whenever I need to vary the level of spiciness. Depending who is home, I can keep it mild or really spicy.
My secret to a delicious bowl of Massaman Curry is sauteeing the aromatics and curry in a hot pan until they are fragrant. Don't skim on this step. The pan should be hot. The oil should be hot before you put in the garlic, onion and curry paste. Sizzle, sizzle, sizzle! That will give you the special sauce you're looking for. I cheated today with packaged Massaman Curry paste. You can also make your own blend if you're up to it.
Massaman Curry (serves 4)
*8 pieces of boneless chicken thighs (cut into large pieces and marinated in 1 Tbsp of soy sauce and 1 Tbsp of corn starch)
*2 cloves of garlic minced
*2 small potatoes (peeled and cut into small pieces)
*1 small onion diced
*Capsicum chili pepper thinly sliced (add depending on taste)
*2 Tbsp of Massaman Curry Paste (available in Aisan stores or online)
*1 Tbsp of fish sauce (or soy sauce if you don't have it)
*3 Tbsp of vegetable oil
*1/2 cup of coconut milk (optional)
*1 cup of broth or water
Marinate the chicken in soy sauce and corn starch (for a couple of hours). In a hot pan, add 1 Tbsp of vegetable oil. Sautee chicken till brown on both sides. Splash 1 Tbsp of fish sauce to the hot pan for more flavor in the chicken. Take out the chicken and set aside.
Add another 2 Tbsp of oil to pan and sautee the minced garlic, onion, chili pepper (if using) and Massaman Curry Paste till fragrant. Something about sauteeing the curry in hot oil really brings out the flavor of the dish.
Add potatoes at this time and do a quick stir. If you like coconut milk, add it now along with a cup of broth/water. Stir and wait till the mixture comes to a boil.
Put chicken back into the pan, bring to a boil and simmer for 20 minutes until the dish is fully integrated and all the flavors have melded together.
Now pile up your plate!