Massaman Curry

It is the perfect recipe for ingredients from the CSA produce this week: new potatoes, onions, Thai basil. I recommend getting the curry paste in the tubs (photo below). You can buy it in small cans, but these are extremely spicy. Massaman curry is less spicy than red curry. It has all the traditional ingredients in the paste such as red chilis, lemongrass, galangal, garlic and shrimp paste, but adds the flavors of coriander seed, cumin, cardamom, mace, and cinnamon.

Massaman Curry
2 lb boneless, skinless chicken breast, cut into bite-sized pieces
2 lb potatoes, 1/2" cubes
1 lg onion, 1/2" pieces
4 lg carrots, 1/2" pieces
1 can thick coconut milk
1 can light coconut milk
1/4 -1/3 c massaman curry paste
3 T sugar (palm, if you have it; brown is also nice)
1 T tamarind paste (optional)
2 T fish sauce
1 c peanuts (reserve a few for garnish)
thai basil (optional)


Add 4 T of coconut cream to a large wok over medium high heat. Add the curry paste and cook until fragrant. Add more of the thick part of the coconut milk and the chicken. Stir fry a few minutes. Add the remainder of the can, the can of light coconut milk, and the veggies. Stir to coat and bring to a boil. Turn down to simmer until potatoes are done, about 5 minutes. Stir in peanuts, sugar, fish sauce, and tamarind paste and cook a few minutes more. Sprinkle basil over the top and a few reserved peanuts.

Serve with rice.

Serves 10 (extra curry freezes well)

Rotisserie Chicken and Kale Tortillas

Rotisserie Chicken and Kale Tortillas
4-5 small onions, chopped
2 cloves garlic, chopped
2 T oil
2  small zucchini sliced into 1/4" thick rounds
2 T oil
2 cloves garlic, chopped
1 bunch kale
salt and pepper
1 avocado, diced
1 rotisserie chicken, shredded
whole wheat or flax seed tortillas

Caramelize the onions and garlic in oil over medium low heat until golden brown. Put zucchini on top of onions and cook three minutes per side. Season with salt and pepper. Remove all from pan. Add more oil and garlic. Then adde one bunch of chopped kale with the stems removed, stirring to coat with the oil and cooking until wilted and tender.

Eat veg with shredded rotisserie chicken in tortillas with avocado.