From scratch…

My blogger-friend was talking about cooking her curry from scratch but no, I am not that keen on going through all that hassle and we are very happy with this brand of instant curry paste that we like a lot.

The other day, however, out of the blue, my missus said that she would cook some Thai massaman curry and of course, we do not have any instant paste for cooking that and she would have no choice but to cook it from scratch.

I first had massaman curry…

…at a Thai restaurant here, since closed down, when it first opened and I enjoyed it a lot but when I took my girl there to try the following week, we were not really that impressed. I had it again at my dear friend’s Thai restaurant and yes, we loved it but that one too has closed down already and I had not had it since!

We can’t get good fresh beef here so my missus used chicken…

…and I thought it looked very good while she was simmering it…

…but what we had in the end was somewhat dry.

I loved it though. It tasted really great with the strong fragrances of the spices added. One website actually described it as a unique type of curry amongst the various Thai curries because it is more like an Indian curry using mainly dried spices for seasoning.

My girl took it upon herself to make this potato bread…

…something like the Indian aloo paratha or naan…

…that we do enjoy here but of course, since there was not much gravy in the mum’s massaman curry, we had to eat it with the meat and the potatoes…

Never mind! That was good too and we enjoyed it to the max. It sure was a welcome change from the usual curry that we would cook and eat all the time.