— starvingchef.com

{spicy massaman curry with fresh coconut water}[gluten-free]

massaman curry

Despite staying healthy throughout the past two weeks of freezing temperatures, the weather almost caught up on us. Yes,  after a cold 6 mile run in 30 degrees fahrenheit we almost ended up getting sick. Fortunately, the ingredients in my pantry and fridge saved us from sickness. I specifically aimed for a very spicy dish that would prevent us from days of sniveling and sneezing.

Last week, for the first time ever,  I won an authentic thai gift bag from RachelCooksThai.com filled with different types of delicious thai curry pastes,  fresh kafir lime leaves and chrysanthemum tea. I also had at home some fresh galangal and lemongrass which I used in this dish. And just as I had hoped, the heat kept us from getting sick. Here’s how I made it.


8 thai chili peppers (green and red)

1 cinnamon stick

1 star anise

1/4 stalk fresh lemongrass

2 shallots, diced

3 garlic, pressed

1 small piece of ginger, peeled and grated

5 medium potatoes, peeled and cubed

1/2 butternut squash, peeled and cubed

2 tbs kang panang curry paste (Mae Anong brand)

1 fresh coconut water

1 can coconut milk

1 tbs soy sauce

2 tbs coconut oil

1 bunch cilatro

1 lime juice

1 tbs brown sugar


In a cast iron skillet heat up coconut oil, add shallots, garlic, ginger and fresh chilies and saute them until they are translucent. Add curry paste, potato and butternut squash, let it sweat with the onion mixture for about 3 minutes. Add soy sauce, coconut milk, coconut water, brown sugar as well as lemongrass, anise, cinnamon stick and lime juice Let it cook until potato and butternut squash are soft. When it’s done sprinkle it with fresh cilantro. Serve it with thai jasmine rice.