(multiply as needed)
Approx. 45 minutes
(prep + cooking)
This is the staple curry of Northern Thailand. Sweet, sour, spicy. Influences of India run deep through this dish. It is the perfect combination of flavours.
Expert tip: Use a thick wok or heavy bottomed pan.
- 1/3 cup protein (chicken, tofu and shrimp)
- 1 small potato or sweet potato cubed and par-boiled
- 1/4 cup thick coconut milk
- 1/4 cup thin coconut milk
- 1-2 tbsp oil
- 1 tbsp massaman curry
- 1-2 cardomom pods, toasted
- 1 bay leaf, roasted
- 1 piece cinnamon, roasted
- 1/4 cup roasted peanuts roughly chopped (optional)
*other delicious additions: purple eggplant, kale, spinach, peppers and carrots
- 1.5 tbsp fish sauce
- 1.5 tbsp tamarind juice
- 1.5 tbsp palm sugar (substitute: brown sugar or coconut sugar)
The Steps to Take
Combine all of the sauces and set aside.
Heat oil over low heat. Coat spatula in oil so it doesn’t stick, then add the curry paste. Fry for one minute or so until the oil begins to separate.
Add protein and continue to stir for 2 minutes, coating thoroughly in curry paste. Fry for one minute or until the oil begins to separate.
Add the thick coconut milk and cook for 2 minutes.
Add the pre-cooked potato and any other raw vegetables. Add thin coconut milk and stir to combine.
Add sauce to mixture and simmer for a few minutes until veg is al dente.
In the last few minutes of cooking, crush your cardamom pods by giving them a twist and toss them in. Also add bay leaves and cinnamon. All the flavours will burst forth.
Garnish with roasted peanuts and enjoy!
If you have kids that aren’t into eating curry, rolling sticky rice into balls and having them dip in the sauce might be a way for them to re-consider!