Massaman Curry & Avocado
Since our trip to Chinatown resulted in a spree of Asian vegetables and spices, I declared this week “Asian Week”. It was my own food challenge to create a diversity in our meals while maintaining the theme. Well, that and we honestly don’t have enough room in our pantry and refrigerator.
Anytime we do the grocery shopping together we always end up digressing from “the list”. This time was no different. He was like an unsupervised kid in a candy store, yanking items off the shelves and throwing them haphazardly into the shopping basket. An intervention was needed and I had to step in to negotiate the loot. The massaman curry paste was non-negotiable since we order this dish all the time from our favorite Thai take-out restaurant.
And this brings me to my recipe, an ode to Thai Terminal…
|1||lb. chuck roast, cut in large chunks|
|1||yellow onion, cut in large chunks|
|1||carrot, cut in large chunks|
|1||potato, cut in large chunks|
|1||large avocado, cut in large chunks|
|1/4||lb. green beans, trimmed|
|4||Tbsp massaman curry paste|
|2||cup coconut milk|
- In a medium pot, heat curry paste and coconut milk. Mix well. Add beef and add enough water to cover beef. Stir and cover. Cook beef until tender (approximately 15-20 minutes).
- Add onions, potatoes, carrots, cinnamon and bay leaf. Cook for another 10 minutes. Then remove cinnamon stick and bay leaf. Add salt and sugar. Stir and simmer for 5 minutes.
- Add green beans and avocado. Simmer for 5 minutes then remove from heat. I’ve found that it tastes best when you serve it the following day. This will allow the flavors to meld. Otherwise, serve immediately and enjoy!