Here’s another recipe that Hanaleah made while she was here last week. It’s from the cookbook Buddha’s Table by Chat Mingkwan. We didn’t have the time to make the massamun curry paste from scratch, so we used store-bought red curry paste and added the sweet spices to it.
- 1/3 cup homemade massamun curry paste or 1/4 cup ready-made paste (we added freshly ground cardamom, cinnamon, nutmeg, cloves, and peppercorns to a ready-made red curry paste)
- 1 cup coconut cream
- 1 pound small new potatoes, peeled
- 1 pound pearl onions, peeled (we used some shallots and some larger onions, cut into chunks)
- 1 pound peeled and diced carrots, in 1/4-inch cubes
- 3 cups coconut milk (we used no coconut milk but a full can of coconut cream, but doubled all the other ingredients)
- 1 1/2 cups diced pineapple, in 1/2-inch cubes (optional, we used canned pineapple)
- 1/2 cup whole roasted peanuts
- 1/2 cup tamarind liqluid
- 1/4 cup light soy sauce, or more to taste
- 3 tablespoons palm sugar, or more to taste (we used regular brown sugar)
- 1 vegetable bouillon cube
- 3 whole cardamom seeds (I think he means pods)
- 3 whole bay leaves
- 1 cinnamon stick
The main problem we had with this recipe was that the vegetables just wouldn’t cook. The instructions say that the vegetables should be simmered for only 10 to 15 minutes, but it seemed like it took more than an hour! Not sure why. Maybe because we doubled the recipe?
Neither Derek nor I liked the pineapple in this recipe, but Hanaleah liked it a lot. Other than the pineapple, I generally liked the combination of ingredients, and the peanuts. We also added some seitan, which was a nice addition. I would have liked even more of the sweet spices though — I could barely differentiate the seasoning from a red curry.