Massaman Curry แกงมัสมั่น

Massaman Curry is a peanut based curry and it's one of American's  favorite. I have people in my cooking class ask me every time why the curry in Thailand is not nearly as thick as the Thai restaurant here. Here, they just make it according to how the customers like it. So, if you would like to make it thicker like the Americanized restaurant version then just add peanut butter until you reach the desired thickness.

Recommended Ingredients and Brands

 Serves 4-6 people medium size serving

Ingredients
600g     Red potatoes (About 5 potatoes) - Peel and cut into 1 inch thick pieces.
300g     Beef ( Chicken, or Pork) - Then cut into thin slices. ( some people like thick pieces)
2           T Vegetable Oil
19         ounces Coconut Milk (one large can)
3           T Massaman Paste
1 ½       cups Water
1/8        cups Roasted Peanuts
40g       Onions (quarter of a medium size onion) – Slice into about 1 ½ inch long pieces.
1           T Concentrate Cooking Tamarind
1           piece (65g) Palm Sugar
2           T Fish Sauce
1-2        T peanut butter (optional for the thickness)

Preparation:

1. Boil potatoes for about 10-15 minutes.
2. Put oil in a large pot with the low heat and once it is hot add massaman paste. Stir them together about 1 minute.
3. Add 4 T of coconut milk first and stir ingredients together for about 1 minute. Add the rest of coconut milk in the can and add water, chicken, and roasted peanuts and turn it to medium heat.
4. Wait until chicken is cooked and then add palm sugar, fish sauce, concentrate cooking tamarind.
5. Add potatoes, stir everything together well, and let cook for about 5 minutes.
6. Add onions and let cook until onions are cooked, takes about 3 minutes. FINISHED!! If you leave it overnight then it will be even more delicious!

Note: Like I have said earlier, If you like thicker curry you can put some peanut butter in the curry, however, the curry will become even thicker if you leave it over night.