Fresh Massaman Curry

Curries are one of the staples of Thai cooking and though prepared curry pastes are readily available, fresh curry paste is especially delicious. Massaman curry paste is of Muslim origin, from southern Thailand and Massaman tends to be one of the more mild curries found in Thailand. It is believed the term Massaman is a colloquial word for Muslim. Massaman curry paste includes peanuts, potatoes and spices such as cumin, clove and nutmeg, which were brought to Thailand from Indonesia by traders. Because tofu is used in place of meat, fried tofu and potatoes and used along with more vegetables are added to give the resulting curry a full and rounded flavor. Fresh Thai spring rolls and cucumber watermelon slaw are both delicious with Massaman curry.

Meat may be sautéed on its own and in place of fried tofu.

For Kenneth, who loves curry.

For the Paste:

¼ c peanuts

1 shallot, roughly chopped

3 cloves garlic, trimmed

1 small chili pepper, trimmed

1 tbsp ginger or galangal, peeled

1 stalk lemongrass, trimmed and cut into large pieces

2 tbsp fish sauce or tamari

1 tsp brown or palm sugar

1 tsp coriander

½ tbsp cumin

1/8 tsp nutmeg

½ tsp cinnamon

1/8 tsp clove

¼ tsp cardamom

1. If using whole spices, grind them into a fine powder. Combine ingredients in a food processor and process into a smooth paste.

2. Makes about ½ c curry paste. Curry paste can be frozen for 2-3 months.

For the Curry:

1 c tofu, cubed and fried

4 new potatoes, sliced and fried

1 carrot, peeled and sliced into thin rounds

½ red pepper, trimmed diced

¼ lb green beans, trimmed

1 ear of corn, kernels removed from cob

1 onion, trimmed and finely diced

1 can coconut milk

2 scallions, trimmed and finely sliced

¼ c cilantro leaves

¼ c Thai basil

1 tbsp vegetable oil plus more for frying

salt and pepper

1. Place a large heavy pot, add oil and heat over medium heat. Add onion and 2-3 tbsp massaman curry paste; stir continually until onions are translucent, about 5 minutes. Add carrot and continue sautéing for until carrot is slightly tender, about 2-3 minutes.

2. Next, add coconut milk to the pot and bring to a simmer. Once simmering, add fried tofu, fried potatoes, red pepper, and green beans, combine and simmer until vegetables are brilliant in color, about 1 minute. Stir in corn, scallions, cilantro and basil and remove curry from heat.

3. Season to taste with salt and pepper. Serve curry over jasmine rice.

Serves 3-4

Pad Thai

Thailand is an amazing country and Thai cuisine is just as amazing and delicious. My first introduction to Thailand was the city of Bangkok, I had been eating Thai food for many years and cooking Thai food, so I was delighted to experience the food in its country of origin. After my first trip to Bangkok, I continued experimenting with Thai cuisine and have learned many things thanks to research and Thai Food by David Thompson, a wonderful book for those interested in Thai cuisine. I especially love the use of fresh ingredients and the particular attention to their intrinsic colors and flavors. I was able to take another trip to Thailand a year ago, and while there my friend and I took a great cooking class in the heart of Bangkok from a lively Thai man who taught us about the use of fresh ingredients, careful preparation and rapid cooking. Pad Thai remains one of my favorite dishes, one I make frequently at home and goes very well with both fresh spring rolls, cucumber watermelon slaw or strawberry mango sticky rice.

Most any style of rice noodle will work. Meat such as shrimp or chicken can easily be used in addition to or instead of tofu.

For Margaret, who arranged the great cooking class for us in Bangkok.

¼ c boiling water

2 tbsp tamarind paste

1 tbsp tomato paste

1 tbsp palm or brown sugar

1 tbsp sugar

2 tbsp fish sauce or 1 tsp salt

1 tbsp rice vinegar

16 oz rice stick noodles

2 tbsp vegetable oil

1 c tofu, cut into ¼-½ inch cubes

1 clove garlic, pressed or finely chopped

1 shallot, finely minced

2 eggs, beaten

1 carrot, peeled and grated

1 bunch scallions, cut into 1" pieces

1 c bean sprouts

½ c cilantro, stems removed

½ c ground peanuts

1 lime, cut into wedges

1. In a small bowl combine tamarind paste, tomato paste, sugars, fish sauce and rice vinegar. Whisk in boiling water until sauce is well combined. Set sauce aside.

2. Heat a large pot of water over high heat, bring to a boil and add noodles. Remove from heat and allow noodles to cook off heat until tender, 4-5 minutes. Once noodles are tender, drain and run under cold water to stop cooking process. Set aside and allow noodles to continue draining.

3. Heat the oil in a large skillet or wok over medium-high heat. Add tofu and fry until golden brown, about 4-5 minutes. Using a slotted spoon, remove tofu and set aside.

4. Keeping oil over medium-high heat, add shallot and garlic and stir until fragrant, about 30 seconds. Add egg, carrot and tofu and stir continuously until egg has cooked, about 30 seconds. Add noodles, gently combine with cooked ingredients and pour sauce over skillet. Gently stir ingredients to heat and combine, about 30 seconds. Remove from heat, add scallions, ¼ c cilantro leaves and bean sprouts and gently toss to combine.

5. Serve immediately. Garnish with ground peanuts, lime wedges and remaining cilantro leaves.

Serves 3-4

Burdock and Carrot Kinpira

Kinpira refers to the sauté and simmer cooking method commonly utilized to cook root vegetables in Japanese cuisine. Generally soy sauce and mirin, rice wine similar to sake but with a lower alcohol content, are used to simmer the vegetables when making kinpira. Burdock, the taproot of young thistles, is very delicious and when cooked tastes similar to artichoke, another commonly eaten thistle. Burdock lends itself well to kinpira as the sauté and simmering reduced any bitterness in the burdock, making it sweet and tender. Burdock can frequently be found in Asian markets, natural food stores or even larger grocery stores.

2 carrots, peeled and cut into 2" matchsticks

1 12" piece of burdock, peeled and cut into 2" matchsticks

1 tbsp sesame seeds, toasted

¼ c frozen shelled soy beans, defrosted

2 tbsp mirin

2 tbsp soy sauce

1 tsp sugar

1 tbsp vegetable oil

black pepper

1. Heat vegetable oil in a medium skillet over medium heat. Add burdock and sauté, stirring occasionally, until golden brown, about 5 minutes. Add carrots and mirin, reduce heat to medium-low, cover and braise until carrots are tender, about 3 minutes.

2. Next, add sugar, sesame seeds and soy sauce, stir to combine, cover and braise until liquid has been reduced by half, 1-2 minutes. Remove from heat and toss with edamame. Season to taste with ground black pepper.

3. Serve room temperature or chilled.

Serves 3-4

Sesame Rice with Tofu and Vegetables

Stir-fried vegetables and tofu over rice has been a standby meal for most of my life, both as a child and as an adult. It is quick, easy, fresh and delicious. Over the years, I have tried many different versions with roughly the same ingredients. I have come to discover the flavors meld and balance better when the rice is combined into the stir-fry, and I now prefer this method of preparation. Soups, such as mustard green or butternut squash, and salads, like green beans amandine and arugula with orange, make perfect additions to sesame rice.

I find fresh firm tofu packed in water to be the best option for frying. Soy sauce may be used instead of tamari.

2 c cooked sushi rice

1 tbsp toasted sesame seeds

5-6 small bok choy, trimmed and cut in half lengthwise

1 red pepper, trimmed and diced

1 medium carrot, trimmed and diced

1 medium red potato, cut into ¼ inch cubes

1 c extra firm tofu, cut into ¼ inch cubes

1 stick burdock, peeled and thinly sliced

5-7 shitake mushrooms, trimmed and sliced

1 clove garlic, pressed or minced

1 tsp fresh ginger, finely grated

¼ c mirin

¼ c tamari

3 tbsp vegetable oil

pepper

1. Place cooked rice in a large mixing bowl and set aside.

2. Meanwhile heat 1 tbsp oil over medium heat in a large skillet. Add tofu, fry until golden brown, turning occasionally to prevent sticking. Once browned, add tofu to rice and set aside.

3. Clean skillet and heat 1 tbsp oil over medium heat. Add potatoes, fry until golden brown and tender, stirring occasionally to prevent sticking. Once browned, add potatoes to rice and set aside.

4. Clean skillet and heat 1 tbsp oil over medium heat. Add burdock and fry until slightly browned. Add carrots and mushrooms, continue to fry until both the carrots and burdock are tender. Finally, add red pepper, bok choy, garlic, ginger, mirin and tamari. Stir, cover and simmer for 1-2 minutes, until bok choy is brilliant green. Remove from heat and add to rice in mixing bowl.

5. Gently combine all the ingredients in the mixing bowl, add sesame seeds and pepper to taste. Serve warm or room temperature.

Serves 3-4