Masaman Curry

Christina S.

2 Tbsp sugar
1/2 Tbsp salt
1 cup potato
1 Tbsp masaman curry paste
1/2 cup coconut milk
1/2 lb beef
1 Tbsp tamarind-optional
1 Cinnamon Stick-optional
1/4 cup cashews or peanuts-optional
2 pinches cardamom-optional
2 leaves bay leaf-optional

Peel and cut up potatoes into big chunks, 1x1x1 inch. Cut up beef and onion the same size. You can substitute chicken or lamb for beef, if you like.

Heat coconut milk and masaman curry paste in a pot over medium to low heat and stir. Break up the paste and mix well with coconut milk. Stir constantly to keep the mixture from sticking. When you see the red oil bubbling up (about 5 minutes), add the meat and stir to cover the meat with curry. Add half a cup of water or enough to cover all the meat. Add the rest of the ingredients, except for potatoes, onion and cashews. Stew for 1/2 hour or until beef is getting tender. Add potatoes, onion and cashews. Let simmer for 20 minutes more. The liquid should be reduced and you should be able to see some chunks. But, if the liquid is very low, add more water.

Yields 2-3 servings

Asian BBQ Chicken

Summer S.

1/4 C packed brown sugar
1/4 C soy sauce
2 T lime juice (about 1 lime) *microwave for 20 secs for better yield
1/4 t cayenne pepper
1/4 t curry powder
2 T garlic, minced
1 t grated fresh ginger
8 boneless, skinless chicken thighs

Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Reserve a couple of spoonfuls of the marinade in a small bowl. Place the rest, with the chicken, in a zip-lock bag. (If your chicken pieces are extra large and you feel like you need a little more marinade, you can always add a bit of water to stretch it.) Pop that bag in the fridge for a minimum of 4 hours, but overnight is best.

Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on to cook. Cook for 5-10 minutes on each side depending on the thickness.