Great Eats: Rice Noodle Massaman Curry

What absolutely kills me when it comes to any kind of Ethnic market is seeing things on their shelves which are obviously a staple in the diets of millions of people, of entire ethnicities, countries and continents but that are nonetheless completely alien to me.

Like fresh rice noodles. A simple thing, for sure, but not anything I've ever bought or cooked; I don't think I've ever eaten them and in fact, it wasn't even apparent to me they could be had, "fresh."

How silly of me. After a few trips to the Thai market, I picked up a package, intending to make them that very day, but then - well, life happened, and a month later they were the last thing at the bottom of my refrigerator. In that month, however, curries have taken over as a thing I do all the time and when I found myself again craving that familiar warmth and aroma, and pressed for time and indridients, I threw caution to the wind and decided to experiment.

The results were delicious.

Great Eats: Massaman/Green Curry with Thai Basil & Bell Peppers

Of all the curries I've made, I am torn between the green and massaman curries, for being my absolute favorite. The green curries are great for their adaptability and the slightly sweet, light flavor that still carries enough heat to clear your sinuses. The massaman curries are hearty, flavorful and with the addition of lotus root, a thrilling addition to any palate.

So one day, I found myself with all the ingredients for a green curry, but no green curry paste and with a freshly opened jar of massaman curry paste. Not wanting to see my thai eggplant and thai basil wilt, I decided to toss caution to the wind and combine the two. Before, I tried doing the same with a red curry and it did not go over too well, so I was hesitant. But, with a few alterations to my "base" recipe, it came out beyond splendid!

Recipe follows break!

Great Eats: Lotus Root and Sweet Potato Massaman Curry

Recently, a friend and I met downtown Chicago after work for dinner. We ended up at Thai Urban Kitchen, a solid Thai/sushi eatery with an impressive bar and lunch menu. I ordered a fragrant dish with tofu, vegetables, lotus root and sweet potato that all swam in a fragrant, sweet-spicy dull red sauce that was unlike any of the many Thai curries I so dearly adore.

Obviously I was in heaven and from the first bite, and had to try making it myself. After searching around, I found this recipe.

The Massaman, or Muslim curry leans towards Indian cuisine and is a Thai take on a hearty stew. Often made with beef and potatoes, the dish calls for tamarind paste, along with the more usual lemongrass, galangal, chiles and other spices common in Thai cuisine.

Here is my mostly vegetarian take on this fantastic dish:


2 lotus root pods, peeled, diced thinly and again cut in half
1 medium sweet potato, peeled, quartered
1/2 package of firm tofu, drained and diced into small pieces
1 14 oz can of coconut milk
1/2 of green bell pepper
1/2 cup water ( I fill half of the can from the coconut milk to get more flavor)
1 large carrot, peeled and cut into small chunks
3 bay leaves (fresh are best)
1/2 tsp. cumin seeds

3.5 tbs. Mae Ploy brand Massaman curry paste
* I prefer to use the Mae Ploy brand of curry paste and add additional spices later *
~3 tsp. palm sugar
1 tsp. tamarind paste, OR 1.5 Tbsp. lime juice OR 1 tsp fish sauce
(actually, adding all three sounds really tasty)
1/4 tsp crushed red pepper (mine wasn't hot enough)
1/4 tsp of turmeric, coriander and cardamom

Heat a wok over medium-high heat. Add a drizzle of vegetable oil, then add the paste. Stir-fry 1 minute to release the fragrance, but do not burn it - add water or some coconut milk to keep it moving.
Add coconut milk and stir. Bring to a boil. Add carrot, and lotus root. Also add the water and bay leaves. Stir well and bring to a gentle boil. Reduce heat to a simmer and cover curry. Simmer for 20 - 25 minutes, until the lotus root begins to soften, stirring ocassionally. While it simmers, microwave the sweet potato for a few minutes, until softened and then add to curry. Add green pepper and tofu. Keep simmerin' away until the lotus root is soft to your taste.
Then, add the cumin seeds and any additional spices into the hot curry. Stir and cook for a few more minutes. Remove from heat and taste-test, adding more fish sauce/tamarind/lime/spices if not salty or flavorful enough.

And that's it! It's so very simple and so very delicious. A perfect dish for the early fall chilly weather. I left the lotus root a little crunchy in the middle, for a more hearty flavor - cook it to your taste, don't be afraid to experiment and share with your friends!

Serve with a side of basmati or jasmine rice.