I went to findlay market and got everything I was missing for dinner Tuesday. Massamun curry, veggie friendly. (Maybe even vegan friendly but I don’t worry about catering to insanity…)
I need to flash-fry the tofu before hitting the wok. I do not have enough cheap vegetable oil to do this. Can someone pick up some vegetable oil and bring it down to the space? It would need to be there by 5:30pm Tuesday. I can come up with a pot to use unless someone has something more suited for this. If someone with tofu experience wants to volunteer to do this in advance I’d be eternally grateful but it can be done Tuesday night if need be.
It would also be helpful to have one or two volunteers to CHOP. Most of this dish is prep-work. Having more than one set of hands, cutting boards and knives will make it much easier. I am planning on bringing one or two cutting boards. The hive has two cutting boards. I am planning on bringing one or two of my knives that would be suitable for chopping. Bottom line: one set of hands and one set of hands that could bring a cutting board and knife would be nice.
I’m looking forward to this. It’s a fun thing to cook.
-Dave B.
p.s. we’re substituting tofu for chicken.
The “Candy” Massamun Thai curry
Ingedients:
3 - small cans maeseri brand Masamun curry paste (4oz maybe? small)
4 - 12oz cans coconut milk
3 teaspoons ground anis
3 teaspoons whole anis seed
6 whole star anis flowers
6 ground star anis flowers
6 teaspoons ground cumin
4 tbl spoons tamarind
4 chicken breasts, sliced thin (1/4" or so)
1 sweet potato or yam, sliced thin (1/4" or so - chop into bite size
pieces if need be)
1-3 new pototoes, sliced thin (1/4" or so - chop into bite size pieces
if need be)
3-4 carrots, chopped into bite size pieces.
1 whole pineapple, cored, chopped into bite size pieces (canned will
work too - add juice)
1/2 - 2/3lb rice noodles, approx thickness as pad-thai noodles.
Notes:
Prepwork = 90% of the work. Very easy to cook when everything is
ready to go. Prep time = 20-40 min, cook time = 15-20min.
This curry is not super spicy unlike most Thai dishes. It has some
kick to it, but most non-spicy food people will be able to tolerate
it. VERY intense flavor, however. Feeds about 10-12 as this recipie
stands. DOES NOT SCALE WELL BELOW ABOUT 1/2 of this size.
Tofu works great insead of chicken. This curry is actually
vegan-friendly if you’re careful and use tofu. If you use tofu, use
extra firm and flash fry/bake it first to get it extra extra extra
firm.
The ratio of meat/tofu:veggies (excluding pineapple) by volume should
be about 1:1 - 2:3. Ratio of veggies should be about 3:2:1 sweet
potato:new potato:carrot. There should be significantly more veggies
than pineapple.
Especially at this scale, you can’t have too much heat. Works great
as a campfire recipie with a big wok. I use about 3/5 to 2/3 of the
capacity of my 22" diameter wok with the recipie at this size, to give
you some idea of scale.
Procedure:
-Chop everything, grind spices as needed, do all prepwork. (have a
beer when done, phew)
-Add coconut milk, curry paste, spices to large wok.
-Bring to a simmer, stir vigorously until mixture is even consistency.
Adjust heat to keep mixture simmering as further ingredients are
added
-Add carrots, stir into mix for ~1-2 min
-Add chicken, stir into mix for ~1-2 min
-Add sweet + new potatoes, stir into mix for ~1-2 min
-Stir and allow mixture to cook for 2-15 minutes depending on how much
heat you have it on. Test sweet potatoes periodically to see if they
are close to done
-After taters are nearly done, add rice noodles to mix and STIR
VIGOROUSLY. Noodles will have a tendency to stick and burn unless you
STIR STIR STIR.
-When noodles are starting to appear soft, add chopped pineapple, STIR STIR STIR
-When noodles are ready to eat, kill heat and serve.
