Massaman Curry - The 'No Kitchen' Edition
You will need:
1 Toaster Oven
1 Kettle
1 Microwave (optional - there should be leftovers)
1 Amazing girlfriend to do the mountains of dishes you're creating and to peel more garlic than you've ever seen in your life
6 cubed chicken breasts
2 cubed yellow potatoes
2 cubed purple potatoes
2 large cut carrots
20 medium sized portabella mushrooms - halved
1 white onion - quartered and separated
50 peeled cloves of Thai garlic (3 Thai garlic cloves = 1 US garlic clove)
Massaman curry paste (1 package or 3tbsp)
Massaman curry soup (1 box or 1 cup)
Coconut milk (3 cups - 1 for chicken marinade, 2 for in the curry soup)
Salt/Pepper/Hot Peppers (to taste)
Garnish:
spring onion (diced)
cilantro (roughly cut)
Unsalted peanuts
1 lime
*
Marinate chicken in 1C coconut milk mixed with the curry paste overnight.
Cook the chicken in the classiest toaster oven you have in your tiny apartment.
When the chicken is cooking, add the garlic and let it cook in the chicken juice. I know it sounds like a lot.
You gotta trust me here. Garlic is your friend.
Add the onions after the last batch of chicken comes out of the toaster oven. Let them cook in the chicken juice with more garlic.
Boil your potatoes and carrots in the kettle until they're soft.
It's important that you DO NOT read the instructions on your kettle. They will say this is a bad idea.
They are wrong.
Definitely don't cook the chicken in the kettle. They are correct here.
Finally, mix everything except the remaining coconut milk together in a large bowl.
Add the coconut milk to taste if you would like it more soupy. Otherwise add water if you don't love yourself.
Season with salt/pepper/hot peppers to your liking.
Garnish with spring onion, cilantro, unsalted peanuts, and a wedge of lime.
Serve over rice.
Amaze anyone who says you can't cook a full curry in yo tiny apartment.
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