Thai Masaman Curry

Thai Masaman Curry

Ingredients:

-1 can coconut milk (19 or 13 oz size)
-1T Masaman curry paste
-2T peanut butter, creamy works best
-1lb. chicken or beef, sliced in very thin strips
-3T fish sauce (I don't use this)
-4T sugar
-1/2 T tamarind paste
-2 potatoes, (2 small or 1 large) diced in one-inch cubes
-1/4 cup water
roast peanuts and/or cashews

Directions:

Pour coconut milk into pot over medium heat. Add masaman paste and peanut butter. Heat for one minute.

Add beef or chicken and cook for 2 minutes. Add fish sauce, sugar, tamarind paste, yellow onion, and potatoes.

Add water and gently simmer over medium heat for 20 minutes or until eat is cooked and potatoes soft.

Last, add roasted peanuts or cashews and turn of heat.
Serve over rice.

Note: When you double this or make it for a large group, keep in mind that there is not a lot of liquid in this recipe so you might want to actually triple the amount of coconut milk (or maybe use normal milk). I doubled this but found that I could have used a little more liquid. Ingredients can be found at an asian store. I went to one off Sawmill near Joanns. It took a little searching. You are free to use my masaman curry and tamarind paste if you want to make this because I have LOTS.

Lauren