Saturday, May 23, 2009

Masaman Curry

I love Thai food and this is usually what I order if we're out at a Thai restaurant. I'm certainly a novice at cooking it, but this is one recipe that is fairly easy to make and the ingredients aren't too hard to find.

this is my little helper:)

1 pkg. jasmine rice
1 lb. chicken breasts, or thighs
2 T. cooking oil, like canola or the equivalent
one large onion, quartered and sliced
2 T. fish sauce
1/2 can masaman curry paste
1 can coconut milk
salt to taste
avacado, pitted and chopped or sliced
cashew nuts

Cook rice according to package directions.

Meanwhile, cut up chicken into 1-2 inch pieces and saute with onions in preheated oil and fish sauce, until chicken is cooked through.

Stir in curry paste and coconut milk and simmer just long enough to heat the sauce and season the chicken, approx. 5 minutes.

Serve chicken over rice with avacado and cashew nuts sprinkled over the top.


  1. This looks so good, Karen! I never would have thought to put avocado on this. I bet the texture is great. Did the kids eat it???

  2. Could I substitute curry powder for the paste? I've never seen paste here.

  3. mmm,i can smell it from here! i think i'll give this a go this week. thanks, karen!

  4. Keri,

    You could try it, but the curry paste is pretty distinct. Curry powder is a general curry, with more of an Indian flavor, while Masaman curry paste is nutty and limey and asian. I'm being vague, but words are failing me. So sorry.

  5. O, and one thing that would be very good to mention is that this curry is a bit spicy. You can add more or less curry paste to adjust the spice if you like. Our kids each a sandwich for dinner when I make this. That way, Matt and I can enjoy our meal in peace. :)