Tuesday’s Table – Massaman Curry

Everyone needs recipes in their pocket to pull out when you’d rather spend a few more minutes lounging and a few less slaving over a hot stove, and curries do just the trick.  Now, you can certainly make curry paste from scratch, but there are lots of great options on the Asian aisle of your regular grocery store.  There are even more fantastic curry pastes to choose from when you venture into an Asian market.  Warm a little up with coconut milk and broth, pour it over rice or noodles, and top it with your favorite garnishes, and dinner is served in no time!

Massaman Chicken Curry

Serves 6

1 Tbsp canola oil

3-4 Tbsp massaman curry paste

2 cans coconut milk

1 c. chicken broth

2 chicken breasts, sliced thin

1 can bamboo shoots

rice or rice noodles

Optional Toppings

Green onions

Chopped cashews

Sliced avocado


In a stock pot, warm your curry paste with the canola oil over a medium low heat until you start to smell the spices cooking, about a minute.  Then add the coconut milk, chicken broth, sliced chicken breasts, and bamboo shoots.  Increase the heat to medium high and stir occasionally until your curry comes to a simmer.  Then you are seriously done.  The whole process will take about 15 minutes.  Pour over rice or rice noodles and add top it however you’d like.  

**Tip:  Prepare extra rice noodles according to the package’s instructions.  When they have reached the right texture, run them under cold water to stop the cooking process and drain them well.  These can then be stored in your refrigerator for several days.  To make the easiest leftovers ever, just top the cold noodles with heated curry or any hot soup–they will warm up very quickly