Second Spin, Country 172: Thailand [International Food]

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, and pork is often less expensive.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, while evaporated milk is more budget-friendly.

massaman curry paste

💰Cheaper: homemade curry paste

Homemade versions can be cheaper and tailored to personal taste.

peanuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide healthy fats, while sunflower seeds are often less expensive.

Roast the dried spices in a pan on medium heat until fragrant for about 2-4 minutes per spice.

Soak the dried chilies until soft.

Roast the shrimp paste wrapped in foil for a few minutes.

Chop the softened chilies finely and pound the paste in a stone mortar and pestle.

Grind up the dried spices until powdered and set aside.

Pound the chilies until uniformly smashed and add the rest of the ingredients starting from the hardest and driest and working up to the softest.

Add in the dried spice powder and the shrimp paste and mix well.

Add oil to the pan and turn on to medium-high heat.

Fry two tablespoons of the paste until fragrant for about three to four minutes, stirring to prevent burning.

Add the whole chicken pieces and fry until sealed on the outside for about two to three minutes.

Add one cup of the coconut cream and simmer until the oil separates for about two to three minutes.

Add the potatoes, peanuts, onions, and one cup of coconut milk and simmer for a few minutes.

Add the cinnamon, cardamom leaves, and cassia leaves and mix well.

Simmer and stir until the mixture browns and oil comes to the top for about 15 to 20 minutes, adding water if it gets too dry.

Add the fish sauce, palm sugar, and tamarind paste, adjusting flavor as needed, and serve with rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens