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
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)
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.
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.
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.
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.
Serve by itself or over rice. Better yet, serve on top of cauliflower rice.