2 weeks eating my way through Southern Thailand made quite an impression on me (and my digestive tract but that’s for another blog)
I may be back in fleece weather but my mind (and circadian rhythm) is definitely still spooning firey curry into my mouth on the beach. Can ya blame me?
Amidst the blur of Singha beer at sunset and morning coconut shakes, the dish that stuck out the most was the Massaman curry I enjoyed on the island of Koh Phi Phi.
While the island was overrun with tipsy backpackers searching for ‘The Beach’, and my ‘bungalow’ was neon orange and roach-laden, this curry made the stop-over worth it.
It’s peanutty without being overbearing, creamy with coconut while still being incredibly punchy, and its THICK with chunky potatoes. Extra crunch from bell peppers or green beans are just a bonus at this point…
Here me out when I say this is one of those curries that a jar of Thai Kitchen just won’t do it for.
But don’t run away yet! I paired the ingredients down to JUST necessities so you can throw it together without carving out a Sunday. Plus the the satisfaction you’ll get from throwing everything into the food processor and whizzing up your very own homemade curry paste will be so worth it. Right???? Right!??????
What’s your most memorable vacation dish?
The peanut curry paste recipe is adapted from the beautiful Connoisseurss Veg’s Massaman Curry
Ingredients Method Notes *For a medium-spiced curry. Add more if you like it really spicy.
**Could probably sub with prepared lemongrass in a jar, around 3 tbsp.
***A note on colour. I happened to use purple potatoes during this photoshoot which leeched a blue-green colour into the soup (not reccomended). If you're curry looks different, that is totally normal!
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