Tags: dinner - curry - Asian
Active Time: 35 minutes
Passive Time: N/A
Serves: 2-4

Thai curry dish

• Neutral oil: 2 tbsp
  
  
• Maesri Massaman curry paste: 4 oz (one small can)
  
  
• Coconut Milk: 400 mL (1 can)
• Tamarind concentrate: 1 tbsp
• Fish sauce: 1 tbsp
• Light brown sugar: 1 tbsp
• Peanut butter: 1/2 tbsp
  
  
• Red chili powder: to taste
  
  
• Protein of choice: about 1 lb
  
  
• Roasted unsalted peanuts: 1/4 cup
• Sweet potato: ~1.5 large, cut into ~1 inch chunks

• If you are cooking with beef or lamb stew meat, I recommend pressure cooking. The steps are essentially the same except that you should add meat + 1/4c water after chili powder and pressure cook for ~15 min. Then add potatoes and peanuts and pressure cook for another 5 min. This avoids overcooking the potatoes.

1. Heat oil in large saucepan over medium-heat. Add curry paste and stir-fry for about a minute until fragrant.
2. Add coconut milk, tamarind, fish sauce, sugar, and peanut butter. Stir to combine and bring to simmer.
3. Add chili powder to taste.
4. If you are cooking with chicken, add it now.
5. Add potatoes and peanuts. Simmer covered until they are tender (about 20 min).
6. If you are cooking with shrimp, add it now, and simmer for an extra few minutes to cook through.
7. Add water to reach desired consistency. Serve with jasmine rice.