1. Peel potatoes, boil them partly in a cooking pot for 10-15 minutes, and cut in 1 to 2-inch pieces. 2. Allow the coconut milk to separate and you will have about two cups of thick "cream" and one cup of 3. thin "milk". In a small saucepan bring the milk to a simmer and add the chicken or pork. If you are 4. using beef you will need another two cups of milk. Simmer the meat until it begins to become tender 5. (beef takes longer, hence the additional milk). 6. Put the coconut cream in a wok and bring to a boil, add the massaman paste and "stir fry" until the 7. flavor is brought out and maximized. Add the remaining cream and curry paste to the meat. 8. Add the peanuts. Taste and adjust the flavor until it is (just) sweet (by adding sugar), sour and salty 9. (by adding tamarind juice, lime juice and fish sauce). 10. Add the remaining ingredients and cook until cooked. 11. Note : the potatoes used in Thailand for this dish are a yellow fleshed sweet potato of the type sometimes 12. called a yam in the US. Western style potatoes can be used, but absorb less of the sauce and flavor. 13. The potatoes act as a "moderator" to reduce the heat of the curry, and should not be left out. 14. You can either serve it on a bed of Thai jasmine rice, or double the amount of potato and serve it alone. ---------------------------------------------------------------------------
Nutrition
Ingredients
