Masaman Curry

Total Time: 1 hr Preparation Time: 5 mins Cook Time: 55 mins

Ingredients

• Servings: 2
• 2 medium potatoes
• 1/2 lb stewing beef
• 1 large onion
• 1/2 cup coconut milk
• 1 tablespoon masaman curry paste
• 1/2 cup water
• 1/8 teaspoon ground cardamom
• 2 bay leaves
• 2 tablespoons sugar
• 1 tablespoon tamarind pulp
• 1 cinnamon stick
• 2 teaspoons salt
• 1/4 cup peanuts

Recipe

• 1 peel and cut up potatoes into big chunks, 1" x 1" x 1".
• 2 cut up beef and onion into the same size. you can substitute chicken or lamb for beef, if you like.
• 3 heat coconut milk and masaman curry paste in a pot over medium to low heat and stir. break up the paste and mix well with coconut milk. stir constantly to keep the mixture from sticking.
• 4 when you see the red oil bubbling up (about 5 minutes), add the meat and stir to cover the meat with curry. add half a cup of water or enough to cover all the meat.
• 5 add the rest of the ingredients, except for potatoes, onions and peanuts.
• 6 stew for 1/2 hour or until beef is getting tender.
• 7 add potatoes, onions and peanuts.
• 8 let simmer for 20 minutes more. the liquid should be reduced and you should be able to see some chunks. but, if the liquid is very low, add more water.
• 9 serve hot with "cold cucumber in vinegar", which is: 1/3 cup water, 1/3 cup vinegar, 1/4 cup sugar, 2 shallots (thinly sliced), 1 cucumber (quartered and thinly sliced), 1 long hot pepper (sliced), all tossed together, and chilled.
• 10 however, if you're not up for making this quick little salad, just serve over rice, or eat it by itself.