Thai - part 2

The second dish I tried making was the Thai Massaman Curry - also from Blue Elephant that I picked up at Coop.  I actually enjoyed this one better. We used lamb though you could also use chicken.  The Turkish grocery store has good prices on lamb (I bought ours at Coop since I was there though).

The only problem I found with this recipe is that it sort of threw ingredients at you in the directions. We liked it though and I will definitely make it again.  These two dishes are good for when you are having friends over and want to provide a little variety in the same theme

What you need:

1 packet of the Massaman curry
500g lamb/chicken
600 ml coconut cream
130g cooked potato - I used the raclette potatoes again
1 1/2 cup water
2 Tbsp sugar
1 Tbsp vinegar
pinch of salt
1/2 Tbsp fish sauce
2 Tbsp sliced ginger (I use the thinly sliced ginger you can get near the sushi ingredients)
2 bay leaves
2 Tbsp vegetable oil
3 Tbsp cashew nuts (roasted peanuts work as well)
Oil for frying

Slice the lamb (or chicken) and quarter your potatoes. Put some oil in a wok or other deep pan and heat it. I used peanut oil.  In batches, deep fry the lamb and potatoes. When done, drain on paper towels and cover to keep warm.

Put the vegetable oil (I used the sunflower oil) in a pan and add the curry paste, garlic shallot and ginger (this is where it added ingredients so I just put in a tbsp of garlic and 1/2 an onion). Stir fry for a couple minutes.

Add the cream, lamb and potatoes. Bring to a boil and add everything but the nuts.  Simmer until cooked through.

Garnish with the nuts and remove the bay leaves. Serve with rice.