Beef Massaman Curry (แกงมัสมั่น)

08 Tuesday Dec 2015

Posted by notanotherfoodblogca in asian, beef, curry, dinner, easy, recipes, slow cooking, thai

Tags

asian, beef, curry, massaman, recipes, thai

Colder weather calls for staying in and eating lots and lots of carbs (as much as I hate to admit it).

Today I’m making Beef Massaman Curry, a Thai dish that I LOVE because of the lovely blend of spices (cardamom, clove, cinnamon, star anise, etc), the coconut milk and the peanuts. It’s on the milder end of the curry dishes, so not too hot at all. For this recipe I used beef shank, the part of the beef that you use for Osso Buco, and it was so DELICIOUS!!!!! Ditch the lean “stewing beef” and opt for beef shank which adds a really rich flavor. It tasted like I was at a legit Thai restaurant, not going to lie. I tossed in shallots and potatoes as well, and it blew my mind.

This was also the first time I’ve ever made this recipe, and it was really easy. Just a few hours of simmering in my cast iron pot, and you get an amazing curry dish – which you can easily pair with rice. MAKE THIS ASAP!!

Get the recipe here!

Spicy Thai Basil Pork Stir Fry: Pad Kra Pao (ผัดกะเพรา)

25 Sunday Oct 2015

Posted by notanotherfoodblogca in easy, pork, pork belly, slow cooking, stir fry, thai, toronto

≈ 5 Comments

Tags

carbs, pork, pork belly, thai

I first had this dish way back at Khao San Road, one of the popular Thai restaurants here in Toronto. Stir fried pork, rice, egg – oh so reminiscent of some of the Filipino dishes that I grew up eating back in the Philippines (aka a diet of meat, rice and no veggies).

But… I fell in love with this dish a bit more recently at Pai, which really is the better of the two and one of my favourite restaurants, no lie (I think I’m there once a month). Their pad kra pao has PORK BELLY in it.

PORK BELLY!!!!

(cue doves flying as the clouds part and sun rays break through the sky)

I decided to try and make this glorious dish since I crave it all the time. And the results were INSANE. I looove the combination of tart and spice. Have it for breakfast, lunch or dinner, with a few slices of cucumber if you’re feeling really guilty.

Get the Recipe!