While my favorite Thai curry is the red variety, Mr Minx favors Massaman, or Muslim-style curry. Because of the cardamom in the curry, it has a vaguely Indian-esque quality about it. Potatoes are another unusual ingredient in this hearty dish.
Recently, we prepared it with extra firm tofu, and added sugar snap peas and green beans as well. We used Maesri brand canned curry paste, some coconut milk, a splash of fish sauce, some tamarind, palm sugar, and lime to get a nice balance of flavors.
I still prefer red curry, but Massaman curry is always nice for a change.
Hey, I love a good curry too - but I have to admit last time I made curry for a crowd... S&B (speedy Japanese-style curry) saved me quite a bit of time. ;-)
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