I've been craving curry again since I made the Thai Green Curry with beef brisket a couple of weeks ago. I have three fresh chickens so I decided to chop it up and try it green curry chicken.
This green curry has the perfect amount of heat.
I love curry but am not too keen on cooking it for a couple of reasons: 1) because it stinks up the whole house, 2) because I've made it in the past and it just wasn't too tasty so I usually will just go out and buy it, and 3) because I'm more or less the only one that eats it in our family. So unless I know friends are coming over to join us for a meal, I don't usually make it. So, one day a while back, I saw Leela of She Simmer's post. What a great delicious post it was. If you haven't read her blog in the past, I can guarantee that you'll love it. She is very creative, artistic and an eloquent, articulate writer, not mention cute, as well, with amusing stories to go along with her posts.
After I read that post, I was inspired to try to make it for myself. The only difference is that she uses a 4 oz. can of Masaman curry paste and I used about 2 tablespoons of the curry paste and I also added carrots and yellow peppers to mine as well. The results: YUMMMM! My hubby likes it too and I think I ate half the pot!
Massaman Beef Curry: Unctuosness in Curry Form
2.5 lbs tri-tip or rump roast, cut into 1-inch cube**
1 12-ounce can of coconut milk
1 4-ounce can of Maesri Massaman curry paste
6-7 smallish Yukon Gold potatoes or new potatoes, cut into thirds***
4 medium yellow onion, quartered
Fish sauce or salt, to taste
Sugar, to taste