Archive | March, 2011

Massaman-Marinated Roasted Leg of Lamb

By on March 30, 2011 in She Deglutenizes, She Roasts


This dish demonstrates one of the many, many non-curry ways massaman curry paste can be used. It also shows how well lamb and the herbs and spices found in massaman curry paste go together. There seems to be something in that combination, plus the addition of prepared tamarind pulp, that ameliorates the gaminess associated with lamb which prevents some people (me excluded) from enjoying this delicious meat.

Although lamb, in my opinion, makes for one of the most perfect meats for massaman curry, marinating a large hunk of lamb with curry paste and roasting it western-style like this isn’t exactly a typical Thai preparation. Then again, we’re not going for a typical Thai dish here; we’re simply going for something delicious.

Seriously, lady, who taught you how to truss a leg of lamb?

I served this at a party a while back. The roasted lamb was accompanied by coconut rice with fresh chives and a salad of fresh radishes with Sriracha-buttermilk dressing. Also found on the table was a bowl of Nam Pla Prik.

To the fearful cook’s delight, not a crumb was left.

Massaman-Marinated Roasted Leg of Lamb
(Serves 10)
Printable Version


3.5 lbs boneless leg of lamb, butterflied
2 ounces massaman curry paste
2 tablespoons prepared tamarind pulp
1/2 cup yogurt
2 teaspoons salt
1/2 tablespoon ground turmeric
1 tablespoon ground coriander
2 teaspoons ground cardamom

  • In a large bowl, mix everything together. Make sure the marinade goes into all the nooks and crannies of the lamb. Cover and refrigerate for at least 5 hours up to overnight.
  • Preheat the oven to 400°F.
  • Truss the leg of lamb with kitchen strings. Place it in a roasting pan.
  • Bake the lamb, uncovered, for 20 minutes. Flip it over and continue to bake for another 20 minutes.
  • Take the lamb’s internal temperature with a probing thermometer. The middle part of the lamb should be around 120°F to 125°F (49°C to 52°C) for rare, 130°F to 140°F (55°C to 60°C) for medium rare, 145°F to 150°F (63°C to 66°C) for medium, and 155°F to 165°F (68°C to 74°C) for well done.
  • Once the desired doneness is achieved, take the lamb out of the oven. Cover it with a piece of aluminum foil, and let it rest for 20 minutes.
  • Carve and serve along with pan juices.

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    Nam Prik Pao Recipe (น้ำพริกเผา) – Thai Chilli Jam

    By on March 20, 2011 in She Deglutenizes, She Drizzles and Smears, She Fries, She Jams and Pickles, She Stocks a Thai Pantry


    Pretty much everything that is (hopefully) useful, practical, and relevant which I can tell you about this wonderful Thai ingredient has been said in my post on how to use Nam Prik Pao in modern Thai cooking. And since I will not go into its historical background (as the purpose at hand is to create the kind of Thai chilli jam that is used in contemporary Thai cooking), the only thing left to talk about is how to make this versatile condiment at home.

    The following two methods of making Nam Prik Pao are what I have been using. Both have their pros and cons. Continue Reading →

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    Angled Gourd Stir-Fry

    By on March 17, 2011 in She Deglutenizes, She Fries, She Thais


    Like many Thai people who have coconut, mango, or banana trees in their homes, both sets of my grandparents had lots of fruit trees in their homes. Their herb gardens also grew all year round with various herbs sprouting new leaves ready to be picked every week. Once in a while — just for kicks — we even grew some vegetables that we could have easily obtained from the market.

    Angled gourds were among those vegetables. When some gourds were ripe for the picking, we would make this and serve it as part of dinner.

    Angled Gourd Stir-Fry (ผัดบวบ) with Shrimp and Eggs
    Serves 4
    Printable Version

    2 lbs angled gourds, peeled and roll-cut (see instructions here)
    1/2 large shrimp, peeled and deveined
    3 large eggs, lightly beaten
    2 large cloves garlic, minced
    2 tablespoon vegetable oil
    1 teaspoon of chicken bouillon granules (optional)
    Fish sauce, to taste
    A tiny pinch of ground white pepper

  • In a wok, over medium heat, fry the minced garlic in vegetable oil just until it becomes fragrant.
  • Add the gourds, chicken bouillon granules (if used), and about 1/2 tablespoon of fish sauce. Cook, covered, for about a minute just to soften the gourds somewhat.
  • Add the eggs and the shrimp to the wok. Crank up the heat to medium-high. Stir. Cover for about a minute or until the shrimp is cooked.
  • Do a taste test. Add more fish sauce, if necessary.
  • Sprinkle a pinch of ground white pepper on top. Serve with steamed jasmine rice.

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