Now That We’re Home

massaman curry

Now that we’re home, we miss Asian food. Sure, there’s a lot of Asian restaurants here, but it’s just not the same. Nick is an amazing chef and he took it upon himself to cook something we ate and miss at least once a week. So far we had a very delicious Banh-Mi and this week we made this great Thai massaman curry. It was almost as good as the ones we had in Thailand (but it’s just not the same).

Don’t be put off by the ingredient list, it’s very easy to make and most of the spices are good to have anyway. And chances are, you’ve already got a great deal of them laying around.

And yeah, I would love to show you a picture of what it looks like when it’s done, but we were too damn hungry.

Massaman curry

adapted from

serves 4

500 gram of chicken, cut into bite size pieces
3 potatoes, cut in chunks
1 can/ 400 ml coconut milk
1 red pepper, thinly sliced
1 tomato, cut in cubes
1 onion, minced
1 piece of ginger of about 5 cm, grated
5 cloves of garlic, minced
1 red chili, thinly sliced
200 ml chicken stock
1 stalk lemongrass, minced
3 bay leaves
1 tea spoon of turmeric
1 tea spoon of ground coriander
1 tea spoon of whole cumin seed
1/2 teaspoon white pepper
1/4 teaspoon of cardamon
1 tablespoon of tamarind
3/4 teaspoon shrimp paste
2 table spoons of fish sauce
1 table spoon of brown sugar
a handful of cashewnuts

Enough rice for 4 people

Get a stewing pan, a big one. Heat it over medium heat and drizzle in some oil. Add the onion, ginger and chili. Stir for 1 minute. Add the garlic. Stir for another minute. It should start to smell really great. The smell of fried onion and garlic is one of my favorite smells in the world.

Now add the chicken stock and the minced lemongrass. Stir. Add bay leaves. Stir. Red pepper. Stir. Turmeric. Stir. Ground coriander.Stir. Cumin seed. Stir. White pepper. Stir. Cardemon. Stir. Tamarind. Stir. Shrimp paste. Stir. Fishsauce. Stir. Sugar and chopped cashews. Bring this to a light boil.

Add the chicken and coat it with the mixture. Add the coconut milk and the potatoes. Stir everything and bring to a boil. Reduce heat to get a good simmer.

Let this simmer 3o-40 minutes. We let it simmer for 1,5 hours because we were walking the dog and sort of forgot about it. I like to believe this made it even better. Stir occasionally. When you’re almost ready to eat, put a pan of water on the stove for rice. When you put the rice in the pan of water, it’s time to add the tomato to the curry.

When your rice is ready, your curry is ready. Taste it. Does it need more salt? Add some fish sauce. Not spicy enough? Add some chili. Too spicy? Add some coconut milk. Is it too sour? Add some sugar. Is it too salty or sweet? Add some tamarind or lime juice.

Put the rice on a plate, scoop over the curry and top with a few cashews and coriander. We love loads of coriander.

By the way, did anyone else expect to get a loooooot of coriander in their food in Thailand, and found it wasn’t that much?