I’ve sung the praises of Maesri’s canned curry pastes before, but this one is the best. Normally I prefer my homemade curry pastes, made from scratch, but this is better than anything I can do.
Ingredients:
- 1 can Maesri Masaman curry paste
- 1 can (14.5 oz.) coconut milk
- 14 oz. chicken, beef, or pork (I used pork this time)
- 1 large potato, cubed
- 1/2 onion, diced
- Additional vegetables of your choice (I used carrots and celery)
- 1/2 C. stock or water, if using additional vegetables
It’s always a bit fraught trying a new brand of coconut milk. This is my go-to, from Thailand:
But maybe two years ago, canned coconut milk pretty much doubled in price, from $1 to $2 per can. Luckily that hasn’t continued, but the Chaokoh is $2.29 at Safeway, so I’m always on the lookout for a bargain.
This, from the Dominican Republic, was pretty good. Chaokoh has a nice layer of thick coconut cream on the top, with a clear distinction between the cream and the clear coconut “milk” beneath. This one has a soupier layer of cream that gradually turns into milk.
Why does this matter? Because the coconut cream is usually cooked first to release its oil, then, especially if you’re using canned curry paste, the oil helps to fry the curry paste and release its goodness. Some brands don’t have much oil, so then you have to add oil (any type).
Method:
Heat the coconut cream for a minute or so, then add the curry paste:
Stir over medium heat for two or three minutes, or until is smells delicious:
Add the rest of the can of coconut milk, the meat, and if you’re adding vegetables, 1/2 C. stock. Add the toughest vegetables (in this case celery):
Cook over medium heat for five minutes
Add the rest of the vegetables and cook, stirring occasionally, for 10 minutes or cooked to desired doneness:
Serve with rice and any garnishes you want!
Broccoli in Oyster Sauce, Pork Masaman Curry:
Yum!
-R