Now that I've mastered my red curry recipe (the trick is to add peanut butter) I've moved on to a masaman curry recipe. Eventually, I want to get into experimenting with Indian recipes.

Oh - and I've figured out how to get my brown rice JUST right (without a rice cooker).

Masaman Chick Pea Curry
1 small can of masaman curry paste
1 14oz. can of coconut milk
1 red pepper
1 large onion
1 block of extra firm tofu
2 c chick peas
Olive oil

Heat olive oil in a pan until a drop of water sizzles and threatens to burn your eye out. Slice your tofu block into 1/2" slices - then cut those into strips. Fry in pan until browned (it took me about 5-6 minutes on each side).

Meanwhile slice your onion and red pepper. Remove tofu and add entire can of curry to the pan (just use the leftover oil from the tofu). Sautee alone until fragrant. Add onion and red pepper. After a few minutes add your chick peas. Then add your coconut milk and tofu. Stir it all together and allow to simmer for about 10 minutes so all your flavor is absorbed into the veggies and tofu.

Serve over brown rice.

I'm now cooking my brown rice with 2c rice, 3c water, 1 tbs butter. Bring to boil, cover with a lid with just a small crack to let a little steam out, simmer for 50 minutes. It comes out perfect.

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