Thai Masaman Curry Recipe

I love Thai food, especially the curries. You will find lots of different curries on the market but one of my all-time favorite is the Maesri brand. This was recommended by my Thai friend, whom I trust. She knows Thai food & I know she won’t steer me wrong.

If you didn’t know by now, I follow instructions loosely. I improvise a great deal by using the ingredients I have on hand, so this recipe is also one of my random concoctions that turned out absolutely delicious, plus it’s healthy too, which is a thumbs up in my book.

It may be a bit spicy, but it’s also a little sweet. You shouldn’t buy this brand if you don’t like spice. Just a warning. 🙂

Thai Masaman Curry by ilovemunkie

Ingredients:
1 can Maesri Masaman curry – 4 oz x 2 cans1 can (14oz) Aroy-D Coconut Milk 1/2 large onion (sliced)
1/2 Napa Cabbage (wash & roughly chopped)
1 can Chickpeas (rinsed & drained)
1 cup baby Carrots (sliced)
1/2 lb Sugar Snap Peas (peel off ends)
8 pieces Chicken Thighs (wash & dry, remove skin & fat)
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Heat up a large frying pan with coconut oil. Season chicken with a little salt & pepper. Add chicken to pan. Brown each side for 5 minutes in low-medium heat until almost cooked through. Remove from pan. Drain oil into a glass bowl.
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In a separate large frying pan, add a little of the chicken oil into pan, then cook your onions until translucent. Add the carrots next & cook until nearly soft. Add sugar snap peas.
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In the pan you used for the chicken, in medium heat, add the Masaman curry paste & coconut milk. Mix until there are no lumps. Pour all the contents of the other pan into curry. Add cabbage & chick peas.
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Add the chicken & cover them with curry so it absorbs the flavors. Cook for another 10 minutes on low-medium heat with the lid on.
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Serve by itself or over rice. Better yet, serve on top of cauliflower rice.

Enjoy!

Mango Shrimp Summer Roll Recipe

Mango Shrimp Summer Rollsadapted from Steamy Kitchen

Ingredients:

1 tsp fish sauce (substitute with soy sauce)
1 tsp freshly grated lemongrass
freshly ground black pepper
½ tsp sugar
36 small sized shrimp, shelled and de-veined
2 bundles of Rice/Mung Bean Vermicelli
15 round rice papers (8″ diameter)
1 cup julienned carrots
1 cup julienned cucumber
4 oz bean sprouts
2 mango, sliced into thin slivers
1 small bunch of Thai Basil Leaves (optional)
1 bag (7oz) of Enoki Mushroom (optional)

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Grate lemongrass. Boil water & quickly drop the bean sprouts into the water. Take it out after 30 seconds. This is to ensure any bacteria/gems are killed off. Rinse with cold water & let dry in a colander.
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Peel & de-vein the shrimp. Mix the fish sauce, lemongrass, pepper & sugar in a bowl & add shrimp. Marinate for 10 minutes.
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Grill the shrimp in a frying pan with 1 tablespoon coconut oil on high heat until cooked through, ~2 minutes. When the shrimp is cool enough to handle, use a knife, cut each shrimp down the middle of its back so that you have two identical halves of shrimp. This makes the shrimp thin enough to wrap evenly.

Place 2 bundles of vermicelli into boiling water. Stir & make sure it cooks for a few minutes until tender (~2-3 minutes). Strain the water & cool the vermicelli with cold water to stop it from cooking.

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Cut the dirty ends of the Enoki mushrooms. Wash them under cold water, while separating the strands because they tend to stick together. I seasoned it with a little salt, pepper & olive oil & cooked it in a frying pan. It will release a lot of water. When the mushrooms are cooked down (no longer stiff), they are ready. Discard as much water content from them as much as possible.

Cut your carrots & cucumber into matchstick sized pieces. Take 10 basil leaves & chiffonade them into smaller pieces. Now all your ingredients are ready to assemble your summer rolls.

In a clean fying pan, boil a few cups of water. This will be used for the summer roll skins. Turn off the heat once it starts boiling. Find a large round dish to prepare you rolls. Have another large plate handy for your completed rolls. Take a summer roll wrapper & place into the hot water in the frying pan. It will soften into a pliable sheet. Carefully pull the sheet out & put onto your prep plate.

Here, you will start building your summer roll. Add the shrimp, then layer with the vermicelli, a few slices of the mango, then carrots, cucumber, mushroom, & basil. I rolled the bottom over the filling first, then folded the right & left sides in, then tightly rolled the bottom up to the top. Put the finished product on our finished plate.

Mango Puree – by Me
1 mango (remove skin & pit)
3 tablespoons water
1 tablespoon sugar
1 tablespoon lemon juice
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Mix all ingredients together in a blender. Add more water if the puree is still too thick. This is easy to make & makes your food look so pretty (& tasty, too)!

Fish Dipping Sauce: Nuoc Cham – Recipe courtesy Corinne Trang, Authentic Vietnamese Cooking, Simon & Schuster, 1999
5 tablespoons sugar
3 tablespoons water
1/3 cup fish sauce
1/2 cup lime or lemon juice (~1 lemon)
1 large clove garlic, minced
1 or more bird’s eye or Thai chiles, seeded and minced
1 shallot, peeled, thinly sliced, and rinsed (optional)
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Mix all ingredients together & let sit in the fridge for 30 minutes. This sauce is so tasty with the summer rolls or even just over vermicelli or rice.

ENJOY!

Grilled Pork Tenderloin Summer Rolls

I made this recipe twice already. It’s so tasty & really easy to make. This is a keeper!

Pork Tenderloin Summer Rolls adapted from Corinne Trang

Ingredients
1/4 cup fish sauce
1 tablespoon soy sauce
3 tablespoons sugar
2 tablespoons olive oil
2 stalks lemongrass, outer leaves and tops removed, root ends trimmed, & stalks finely grated
2 large cloves of garlic, finely chopped
3 pound pork tenderloin, thinly sliced (I used 3lbs because the marinade is salty)
2 bundles of Rice/Mung Bean Vermicelli
1 small carrot
1 small cucumber
1 small bunch of Thai Basil Leaves (optional)
1 bag (7oz) of Enoki Mushroom (optional)

Fish Dipping Sauce: Nuoc Cham – Recipe courtesy Corinne Trang, Authentic Vietnamese Cooking, Simon & Schuster, 1999
5 tablespoons sugar
3 tablespoons water
1/3 cup fish sauce
1/2 cup lime or lemon juice (~1 lemon)
1 large clove garlic, minced
1 or more bird’s eye or Thai chiles, seeded and minced
1 shallot, peeled, thinly sliced, and rinsed (optional)

If you’ve never seen lemongrass before, this is what it looks like. It’s sold in Asian groceries. My mom told me they sell powdered lemongrass at the Vietnamese stores as well. Those are easier to use & stores better, but not as strong in flavor. Lemongrass, when cut, looks like green onions/scallions, but its texture is much rougher, even when you cook it down. It’s a little woody in texture. My MIL mentioned that if I crush the lemongrass, it’ll be even more frangrant. I’ll have to try that next time I make this recipe. The entire family enjoyed this meal, so I’ll be sure to make it again.

Cut off the tops & bottoms of the lemongrass & remove the outer layer (it’s probably a little dirty). Chop or grate it into little pieces. Add into a bowl with the fish sauce, soy sauce, sugar, olive oil & garlic. Mix to ensure the sugar is completely dissolved.

LemongrassMarinade

Wash your pork tenderloin & dry with a paper towel. Cut them into 1/2 inch slices. Put the pork into a bag & add your marinade. You can marinate it for an hour or even overnight in the fridge for more flavor.

When ready, heat up a grill pan & brush oil so the pork doesn’t stick. When it’s hot, put your pork on top & grill for about 2-3 minutes on one side, then flip it over & cook for another 2-3 minutes until it’s done. This depends on your stove top, as well as what pan you use. You can also use a frying pan with hot oil & pan fry the pork. It’s just as tasty.

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Look at those grill marks & how juicy that pork tenderloin looks! YUMMY!

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I prepared the summer roll ingredients while the pork was marinating in the fridge. The ingredients can be found at any Asian grocery store.

Place 2 bundles of vermicelli into boiling water. Stir & make sure it cooks for a few minutes until tender (~2-3 minutes). Strain the water & cool the vermicelli with cold water to stop it from cooking.

Cut the dirty ends of the Enoki mushrooms. Wash them under cold water, while separating the strands because they tend to stick together. I seasoned it with a little salt, pepper & olive oil & cooked it in a frying pan. It will release a lot of water. When the mushrooms are cooked down (no longer stiff), they are ready. Discard as much water content from them as much as possible.

In a clean pot, boil 4 cups of water. This will be used for the summer roll skins (although they call it spring roll wrapper on the cover of the package). Turn off the heat once it starts boiling.

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Cut your carrots & cucumber into matchstick sized pieces. Take 10 basil leaves & chiffonade them into smaller pieces. Take 10 pieces of your grilled pork & slice them up (you will have a bunch remaining). Now all your ingredients are ready to assemble your summer rolls.

Ingredients
Remember that pot of hot water you had boiled? Pour that into a round shallow pan. A round pyrex dish would do, preferably slightly larger than your spring roll wrappers. Be careful, the water will be hot. Gently immerse the spring roll wrapper in the hot water, making sure water touches the entire wrapper. You’ll see it miraculously soften into a pliable sheet. Carefully pull the sheet out & put onto a dry plate.

Here, you will start building your summer roll. Add the vermicelli first, then carrots, cucumber, mushroom, basil & then your pork. Roll them up like a burrito, making sure you roll them tight. It took me a few tries to get better at this. I rolled the bottom over the filling first, then folded the right & left sides in, then tightly rolled the bottom up to the top. Put the finished product on another dry plate.

FoldingSummerRoll
For the Fish Dipping Sauce, just add all the ingredients listed above together & leave in the fridge for 30 minutes to set.
Now you can enjoy your Pork Tenderloin Summer Rolls. Looking good!

SummerRollSauce
I made approximately 12 summer rolls until I ran out of vermicelli. You can definitely make more, but the remaining pork tenderloins are awesome by themselves, over rice, or over vermicelli. Don’t forget to add some of the sauce.

PorkSummerRoll
I used the remaining pork tenderloins to make noodle soup, which was just as delicious. The possibilities are endless.

Pork Tenderloin Noodle Soup

ENJOY!