Massaman Curry

We have gas back!

During the week, we made a massaman curry in celebration.

Made with eggplant, chicken, potato and mushrooms; served with spring onions and cilantro.

Last night I reheated the leftovers and mixed in some yoghurt, and discovered it tasted like stroganoff.  Who knew that Thai + Lebanese = Russian?

As for the recipe: follow the instructions on the Thai Gold curry paste jar...

Boil 1 can of coconut milk, add curry paste, simmer for two minutes; add everything else you want to cook; simmer for 40 minutes. Serve with rice, lime quarters and fresh cilantro.