Wednesday, August 8, 2012

Massaman Curry

I'm a grad student in Austin now. It's almost surreal and I love it. I love this city. People commute on their bikes, the food is excellent, the beers are exceptional, and the women are more beautiful than almost any I've ever seen. I still can't believe that it took me nearly 28 years to get down here! 

In between classes, hitting up the local bars with my friends, and taking care of life stuff (ex: today I had my car inspection updated), I've somehow found the time to cook a few meals. I was too busy settling in to write about them unfortunately, but the curry I made this evening is too good not to record. It may not be 100% authentic and is an unruly combination of internet recipes, hints from a cookbook I own, and a little of my own shenanigans, but good food is good food, so cook forth and be satisfied. 

Massaman Curry

6 Cloves Garlic
3 Green Cardamon Pods
2 Cloves
1 tsp Ground Ginger (since I forgot to buy the real stuff)
1 37.5* cent piece worth of Tamarind Pulp
Juice of 1/3 of a Lime (all I had lying around)
Juice of 1/4 of a Lemon (ditto)
1 tbsp Cumin Seeds
1 tbsp Coriander Seeds

Put all of the above in a food processor and chop the heck out of it. 

1 Onion
2-3 tbsp Soy or Peanut Oil
~1 tbsp Fish Sauce
~1 tbsp Peanut Butter 
1 tbsp Sugar

Add the Onion to the food processor with all the other ingredients and pulse until the Onion is relatively well diced, but not pureed or anything too fine. Heat up the Oil and fry all the ingredients from the food processor. Add the Fish Sauce, Sugar, and Peanut Butter.

1 can Coconut Milk
~2 cups Water
1 Spicy Jalapeño 
3 Compari Tomatoes 
3 medium Red Potatoes 
1 medium Eggplant peeled and cut into 1/2" cubes 
1 Red Bell Pepper cut into small/medium pieces
2 Boneless Chicken Breasts sliced into thin strips
~1/2 c. Peanuts
Salt and Pepper

After the Spices and Onion have fried for about 10 minutes, add the Coconut Milk and bring to a boil. Add the Potatoes and enough water to basically cover the Potatoes. The Potatoes will need about 20 minutes to soften- maybe 30 minutes. While this is happening, puree the Tomatoes and Jalapeño and add them to the mixture. Chop the Peanuts in the food processor and set aside. Cut the remaining ingredients while you wait for the Potatoes. Once the Potatoes have begun to soften, add the Eggplant. In 5-10 minutes (once the Eggplant is looking soft and tender) add the Chicken and the Red Bell. Once the Chicken is cooked- no more than 3 or 4 minutes- add the chopped Peanuts and Salt and Pepper (I needed a fair amount of Salt) and serve with Jasmine Rice. 

*Halfway between a quarter and a half dollar in size... duh.

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