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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"This curry was like a performance of Beethoven's Ninth Symphony that I'd once heard.....especially the last movement, with everything screaming and banging 'Joy.' It stunned, it made one fear great art. My father could say nothing after the meal."
-
Anthony Burgess, Author

The refrigerator light goes on...

My neighborhood Thai restaurant serves this curry and I order it just about every time I eat there. I have had this a lot of ways – some recipes make this more of a red curry and others more yellow. Some recipes have potatoes and some don't. I've even had this with pineapple in the dish (which is how my local restaurant makes it). All are good and the scents of the anise, tamarind, cinnamon and cardamom will warm you up even as the dish is cooking.

Coconut Milk

The canned coconut milk used in this recipe is a reduced-fat version. This   will sometimes be labeled "light" or "lite" coconut   milk. There is a big difference between regular coconut milk, at 45 grams of   fat per cup, and the light version, at about 12 grams of fat per cup. In both   regular and light coconut milk most of the fat is highly saturated, so I always   try to use coconut milk sparingly.

I have used two coconut milk products and both are excellent. Thai companies   produce both products. One is called Ka•Me   and the other is A Taste of Thai.   Both companies' products are widely available, but the light coconut milk   is not found in every store. Ask the market manager to order some if you do   not see it on the shelf.

1/3 cup A Taste of Thai Lite Coconut Milk = 50 calories, 4.5g fat, 4g sat   fat, 0 mono fat, 1g protein, 2g carbohydrates, 15mg sodium, 0mg cholesterol

Massaman Curry

Servings = 4 | Serving size =about 2 cups

Cooking Time = 120 Minutes

This recipe can be multiplied by 2, 3.

Keeps well in the refrigerator for 2-3 days. Reheat gently.

2 Tbsp	fresh ginger (peeled and minced)
4 tsp	massaman or red Thai curry paste
1 lb	boneless skinless chicken thighs (cubed)
8	cardamom pods
1 tsp	olive oil
2	star anise
1	stick cinnamon (whole)
	fresh ground black pepper (to taste)
1 large	onion (sliced)
1 Tbsp	fish sauce
1 15 ounce can	light coconut milk
3 cups	water
1 lb	russet potatoes (peeled and cut into 1 inch cubes)
1 tsp	tamarind paste
2 tsp	brown sugar
4 Tbsp	roasted unsalted peanuts
16	leaves fresh basil (preferably Thai basil)
1 cup	water
1/2 cup	jasmine rice

Place the ginger, curry paste and chicken thighs in a bowl. Mix well and let marinate in the refrigerator for about an hour.

Crush the cardamom pods and remove the cardamom. Discard the shell.

Place the oil in a large sauce pan over medium heat. Add the cardamom, anise and cinnamon. Cook for about 3 minutes, stirring continuously.

Add the onion and cook for about 5 minutes, stirring occasionally.

Add the marinated chicken and cook, stirring frequently, for about 5 minutes.

Add the fish sauce, coconut milk and 3 cups water.

Stir and cook over low heat for 30 minutes. Add the potato, tamarind paste, brown sugar and peanuts.

Cook for 30 to 40 minutes, stirring occasionally.

While the curry is cooking, place 1 cup water in a medium sauce pan over high heat. When the water boils, stir in the jasmine rice.

Reduce heat to medium-low and simmer, partially covered, for about 15 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.

When the potatoes are tender (about 30 minutes) serve the curry over rice.