I was inspired to cook this curry for the January edition of No Croutons Required. The theme was Thai soups and salads, and I contributed a hot and sour mushroom soup. To go along with the meal, I also prepared this massaman curry with golden brown fried paneer cheese and using a fresh homemade massaman curry paste. I spent many hours in the kitchen that day, as I also made my own nam prik pow sauce to go into the mushroom soup. It was certainly worth the effort and the meal was enjoyed with friends.
I adapted the dish from Thai Vegetarian Cooking by Vatcharin Bhumichitr. According to the introduction that precedes the recipe, massaman curries are influenced by the flavors of Islamic cuisine and very closely related to many popular Indian curries. Notably, CNN recently selected massaman curries as the world's most delicious food! Usually cooked with beef or chicken, this is of course a vegetarian version, but I didn't care for the tofu that the author suggested — instead, the fried paneer cheese simmered in this wonderful creamy, spicy and highly aromatic coconut gravy turned out to be absolutely delicious, and was the highlight of my amazing Thai dinner.
|Massaman Curry with Paneer Cheese|
|Recipe by Lisa Turner|
Adapted from Thai Vegetarian Cooking
Published on March 3, 2010
A vegetarian version of the famous southern Thai curry usually cooked with beef or chicken, this massaman curry has golden-brown fried pieces of paneer cheese simmered in a creamy, spicy, "coconutty" and wonderfully fragrant sauce
Audio accompaniment: Give Them The Rights by The Congos