In HD Videos, Nutrition

December 20, 2011

Video Article

In his cooking series, Denver’s Nick Massie prepares meals showing how to apply the CrossFit dietary prescription of meat and vegetables, nuts and seeds, some fruit, little starch and no sugar. In this segment, Massie shows how to prepare a Thai-style curry and create a week’s worth of meals.

Massie suggests “getting everything ready before you go to the stove.”

He uses 41 blocks of cooked rotisserie chicken for the protein and four cans of coconut milk for the fat. For the carbohydrate portion, Massie prepares mirepoix, a classic soup base of carrots, onions and celery. He also adds a host of spices. The curry broth consists of chicken broth, coconut milk, red curry paste and more.

To put it all together, Massie preheats olive oil in two pans and starts by adding ginger and garlic to both. After, he adds the vegetables, dividing them between the two pans. Once the vegetables cook down, he whisks the curry paste in half the coconut milk before adding it to the vegetables along with the rest of the coconut milk and chicken stock.

Massie shows how to prepare the spice, including lemongrass and kaffir lime leaves. Once the pans come to a simmer, he adds chicken, lemongrass, kaffir lime leaves, herbs, limes, jalapeƱos and fish sauce.

“This should make, I don’t know, pretty close to 10 meals. We knocked that out in about … an hour, hour and a half of work,” Massie says.

To download the recipe for Thai-style chicken curry, click here.

HD file size: 573 MB
SD wmv file size: 159 MB
SD mov file size: 141 MB

Please note: These files are larger than normal Journal videos. For smoother viewing, please download the entire file to your hard drive before watching it (right-click and choose Save Link As...).

12min 50sec

Additional reading: The Kitchen WOD by Nick Massie, published Nov. 2, 2011.

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23 Comments on “Cooking With Massie: Thai-Style Chicken Curry”

1

wrote …

awesome love these videos keep them coming

2

wrote …

I'm liking this series a lot! We'll be making this dish ASAP!

3

wrote …

Nick, as always, love the video and look forward to trying this one too. I have made every dish you have done and they have been great.

On the production side, I viewed the Quicktime SD file and the voice sync was off. You might want to have the editor check that on future videos.

Keep up the great work!

4

wrote …

Massie, I loved that your voice that didn't match the video it was just a little bit behind... giving it an authentic asian old world Kung Fu movie feel. LOL ".....master teach me your cooking skills"

I love to cook and your vid's are the best. I cant wait to try this one out on my own. Keep them coming, I speak for the majority when I say this. We ( I ) love them. Thanks and Merry Christmas to you and your family.

Keven P.
Phoenix AZ

5

wrote …

Love the videos. Thank you.

Just a thought. Would it be possible to add a list of ingredients to each post? That would really help me simplify my shopping.

Happy holidays!

6

replied to comment from brian diez

Brian,
There is a copy of the recipe available for download above. Is that what you are talking about, or are you looking for something different?
Thanks,
Nick

7

wrote …

Awesome! Will be trying this was soon! YUM!

8

wrote …

Hey Nick thanks for the vids! These are awesome! When is your cookbook with dvd coming out? I'm just guessing you may have that in the works here and if you dont you should fo sho! We already have all the PDFs printed out and in a book with page protectors but I'd still have to buy the book!

Thanks Again!
Jason

9

wrote …

Great eppisode. I make chicken curry a lot, even bought my own kaiffer lime tree for the leaves. One thing I do different, I took a cooking class Thailand and they always "brown" the curry paste in hot oil before adding the meat. It's tricky though, curry paste burns easy so you have to keep it moving. When the paste becomes fragrant, add the meat and "massage" as my teacher said with your spatula. Add coconut milk when meat is cooked, then all the goodies (kaiffer leaves, lime juice, fish sauce, sugar, chili pepper, lemmon grass) to give it that Thai taste.

Cheers!

10

replied to comment from Jason Mayhugh

Jason,
I don't have a certain date yet, there are still a lot of decisions being made at this point. What I can tell you is that all of the recipes in the book will be different from those found in the Journal. I recommend doing what you are doing for soon you will have you own cookbook with access to videos of all of the recipes, no?
Stay tuned and I'll let you know when it becomes available.
Thank you for your kind words, I'm glad that you enjoy the videos.
Merry Christmas!
Nick

11

replied to comment from David Henderson

David,
I am familiar with the toasting technique that you mention. This is very common in most ethnic cooking, especially Indian cuisine. The difficulty of teaching this through video, is that you don't have a sense of heat, the urgency to agitate, and just when to add the meat so that the nuttiness comes through without the bitterness of burning. A hands-on seminar would be better for these higher level skills...
Among Chefs I've known, Thai cuisine is regarded as premier. I am currently working on a Paleo Experiment in Thai Cuisine called "Lemongrass and Lime Leaves"...
I would love to exchange contact info and learn more about your Thai cooking experience.
Thanks for chiming in and have a Merry Christmas!
Nick

12

wrote …

Massie, these are great recipes, great stuff.

On the production side, it was much better at your house. It was a better feel and the camera work was more personal. This feels like it's trying to be something it's not. Put it back in the house!

13

Conan Bruce wrote …

The wife and I can't get enough of these videos. The days of eating Zone/Paleo = grilled chicken breast and steamed broccoli 5 times a week are gone! Love the variety and simplicity.

You are doing a GREAT thing for the community. Best wishes and happy holidays!

14

replied to comment from Josh Caballero

Cowboy,
Hold your horses, I'm all over it.
Constantly varied is the best way to go, no?
Stay tuned and have a Merry Christmas!
Nick

15

wrote …

Hi Nick,

Your Lemongrass and Lime Leaves project sounds interesting. There are tons of dishes like Larb, yum nua and curries, that fit the diet well. Because of the variety and intensity of the spicing, there's a lot of Thai cuisine that is great for bored paleo eaters. Since the carbs (e.g., rice) are added by each person at the table, they're great in a mixed family of paleo and non-paleos.

I've run the website ThaiTable.com, which is a pretty popular Thai food site, for the past 13 years. If you'd ever like to collaborate, please drop me a line (contact info on the site).

Peter

16

Jordan Clayton wrote …

Making this for Christmas dinner!! Thanks for the vid!

Jordan

17

wrote …

Great recipe and love the whole series. Though it seemed like the Zone restrictions on this one were forced and needless. HQ directive perhaps?

18

wrote …

Looks great Nick. Will be making this soon.

19

wrote …

Nick, thanks for putting together these videos. Watching you work and hearing your explanations really helps! I've tried 3 of the meals so far and I look forward to trying this one next week.

20

wrote …

Nick,

Oh man, that was good. I'm a rookie when it comes to cooking and have been learning by watching and making your dishes. Here are my thoughts.

In the recipe you used some lingo that I was unfamiliar with for how to slice the veggies. Some google searches helped me figure it out. Maybe a little more attention to simple things like that would help in the videos.

Also, I had trouble figuring out how many onions/peppers/celery stalks to buy to get the proper quantity in cups.

I prepped everything before cooking and when all was said and done it took me about three hours. How long did this take you to make? Will my times shorten as I learn? Not that I mind the time because i now have 10 zone paleo meals.

These videos are awesome and I really appreciate them. Thank you for teaching us meals that are unique with many different flavors from different cultures. It makes it very interesting. Keep up the good work!


21

wrote …

Nick, These video's are great, What is the web address of your new site comming out. I can't seam to find it. Thanks

22

wrote …

Hi, I just tried to download the recipe but the link isn't working. Message said the server wasn't responding.

23

wrote …

I get the same thing... "Server not responding." Can anyone help? This one looks really good!

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