India and Thailand meet in our house……..

Being that is not that easy to travel to India or Thailand to fulfill our dietary needs, I opted for bringing a little bit of India and a little bit of Thailand into my kitchen tonight upon my sons request.

Lets start with India and my homemade Naan Bread. I have to confess that I had originally bought the store made one and when I went to grab it, it was nicely decorated with green mold, got to love South Florida :-).

Naan Bread 2

Anyway, immediately went to plan B and made this quick and easy version of it, of course not the same as the one made in the clay ovens but not too shabby if you know what I mean.

  • 1 1/2 cups warm water
  • 1 tablespoon sugar
  • 2 teaspoons active dry yeast
  • 1 teaspoon salt
  • 1 teaspoon of garlic powder
  • 3 cups flour

Mix the warm water, sugar, and yeast in a bowl. Let stand for 5 minutes until foamy. Add salt and flour. Mix thoroughly. Knead dough on a floured workspace about 15 times and form into a tight ball. Put dough in a well oiled bowl and cover with a damp towel.Place in a warm place to rise for 30-45 minutes. Dough won’t rise much.

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Place dough on a floured workspace. Divide dough into 8 pieces and roll out with a rolling pin to about 1/8″ thick. Grill naan pieces on a grill for 1-2 minutes on each side.

Then we are onto the Thai side of life, making my son’s favorite Massaman Curry.

Here are the basic ingredients I usually use but I tend to deviate from them more often than not, once you get a taste for it you will find yourself adjusting it to satisfy your palate. Also I do not make my own Massaman Paste as yet, too many ingredients so for now I prefer to use the ready made paste :-).

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  • 1 tablespoons vegetable oil
  • 4 tablespoons of Massaman curry paste
  • 1 large onion cubed
  • 1 lb skinless, boneless chicken breast meat – cubed- the bigger the cubes the juicier the chicken will remain inside.
  • 1 tablespoons brown sugar
  • 3 tablespoons fish sauce
  • about 10 new potatoes halved
  • 1 (13.5 ounce) can coconut milk
  • 3 to 4 Kaffir Lime Leaves

Saute the oil with the onions and the Massaman curry paste for a few minutes. Add the coconut milk, brown sugar and fish sauce, followed by the cubed chicken and potatoes. Last but not least, throw in the kaffir lime leaves. Bring to a boil and then let it simmer until the potatoes are cooked and the chicken is not pink anymore.

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Serve on some fluffy Jasmine Rice with the lovely Naan Bread and for variety next time you make it, why not change out the chicken for beef, lamb or goat.

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Bon Appetite!

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