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Massaman (Matsaman) Curry Recipe (แกงมัสมั่น)

By on July 5, 2010 in She Braises, She Deglutenizes, She Simmers, She Thais

massaman curry recipe
Standing out among the other curries in the classic Thai cuisine is the unique Massaman* curry whose name, according to an unsubstantiated theory is homonymic with an out-of-use word for a Muslim man (I’m still waiting for credible evidence supporting that theory). Regardless, all signs point to strong influence from the Middle Eastern and South Asian cuisines on this particular curry; i.e. the aroma of cardamom and cumin is more dominant, the heat more subdued, and pork is traditionally never the meat of choice. In our household, when I was growing up, Massamancurry was considered a “training curry” for children due to its lower level of spiciness compared to that of red, green, or panaeng curry. Continue Reading →

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Burmese Chicken Stew? Maybe?

By on April 18, 2009 in She Braises, She Deglutenizes, She Simmers, She Thais

turmeric chicken stew recipe
The title may be hesitant in tone, but I am saying this with no ambivalence: if you would cook from only one of my recipes, be sure it’s this one.

My maternal grandmother made this stew for us quite often. Back then, all I cared about, sadly, was eating it, not learning how to make it. In contrast to my mother who wrote down more than she should have, Grandma never wrote down any recipes anywhere and, unless I was there when she made certain dishes, I never learned what went into them. My attempt to get a written down recipe from Grandma would have been futile anyway given the way she cooked. I can imagine how our conversation would have gone: Continue Reading →

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