Mod Squad Curry: "It's like a kick in the face"

Maesri curry pastes are the shit! Last night I made massaman curry with vegetables and tofu using their massaman curry paste and it was delectable. I've tried some other curry pastes by Maesri and this is by far my favorite one. This one is packed with garlic, red chilies, lemongrass, cinnamon, cloves, cardamom, tamarind and other fragrant spices. I blended it with coconut milk, chicken broth, and a pinch of minced smoked ghost pepper for a gratifying, piquant smack in the face combination of flavors. The ghost pepper is the hottest chili pepper in the world. I mean, they use it for weapons. I'm guessing it wouldn't be easy to come by in a grocery store, you may have to order some online. Our friends picked us up a bag of ghost peppers when they visited the Florida Keys earlier this year. I mainly use it in pasta dishes and curries. You should be able to find Maesri curry pastes in any asian grocery store for 75¢ to $1.50 or you can buy a pack online. I made this with tofu but you can make it with beef, chicken, shrimp, duck or whatever protein you really want.

To serve 4:

oil for sautéing

I small to medium yellow onion, chopped into large pieces

salt

1 can of coconut milk plus a half can of water

1 can Maesri massaman curry paste

1 T of chicken or vegetable broth powder or 1 bouillon cube (I used chicken bouillon)

2 large potatoes, large dice

1 1/2 cups of peeled and sliced carrots (about 1/4 inch thickness)

2 cups of bite size broccoli florets

1 package of pressed tofu -or- 1 lb of chicken breast or steak, cut into cubes

-or- 1 lb of shrimp, peeled with tails on

Steamed white or brown rice for serving

Place potatoes in a medium saucepan and add enough water to cover them. Bring to a boil with the lid on, then remove lid and let boil for 4 minutes. Strain.

Heat some oil in a wok or a wide heavy bottomed skillet over medium high heat. Add onions and a little salt and cook until fragrant and softened, about 4 minutes. Add in coconut milk, water, broth or bouillon and curry paste. Stir well and bring to a simmer.

You always want to cook the more dense vegetables first or your curry will be soggy. Stir in the potatoes and carrots, cover and cook for 5 minutes. If you're adding zucchini or mushrooms add those in during the last 10 minutes since they don't take long to cook.

Sauté chicken, beef or shrimp in a skillet with a little oil for a couple minutes just until the outside is cooked and then stir into curry. If you're using tofu add that in. Stir in broccoli, then cover and let simmer for 10 minutes or until vegetables are crisp tender. Ladle curry into bowls over rice and serve.