Synonymous with memories of back home, games, circus, picnics, cocktail & rainy day snacks and, of course, peanut butter sandwiches now, peanuts are an all time favorite among us.
Not quite so popular as the Red,Green & Yellow Thai Curry, but a little milder & a lot more aromatic is the Unique Massaman Curry. The flavoring for Massaman curry is called Massaman Curry Paste (nam prik kaeng masaman), which contains very warm & aromatic spices like cinnamon, clove, cardamom, & nutmeg. These popular spices of the Indian Subcontinent combined with the Asian flavors of Lemon grass, Galangal, Kaffir lime leaves, & Fish Sauce, makes it a rich & brimming part of the Thai cuisine.
I did not dare to cook Thai at home for so long, for I am not very comfortable with the strong smell of the fish sauce & shrimp paste. This Massaman curry paste, however inspired me to give it a try. I read thru’ & I realized that I could easily leave out the fish sauce & still have a very authentic & flavorful touch of authentic Thai. Right when I was planning on this, I found some Thai Eggplants & used these for the Massaman Curry. (Any kind of eggplant can be used for this.)
Cabbage with Peanuts
Ingredients:
To Garnish:
Preparation:
Heat the oil and add the mustard seeds.
When they start spluttering, add the Peanuts.
Just when the Peanuts start to brown add the sliced Onions.
Stir it around at low heat till the onions are just glazed BUT not browned.
Add the cabbage, salt and tomato and stir it to mix and cover it and let it cook at low heat.
Cook it for only about 5-10 minutes till the cabbages are glazed but still crunchy.
Pour it to the salad bowl and squeeze the juice of the lime and toss.
You can top it with mandarin oranges.
Garnish with fresh tomato slices and cilantro.
This can be served cold, but is best served at room temperature.
