Complimentary recipe
| 1 can | coconut milk (19 oz or 13 oz) | |
| 1 tablespoon | masaman curry paste | |
| 3 tablespoons | fish sauce | |
| 4 tablespoons | sugar | |
| ½ tablespoon | tamarind paste | |
| 2 whole | potatoes, diced in one-inch cubes | |
| 1 whole | yellow onion, diced in one-inch cubes | |
| 2 tablespoons | peanut butter | |
| 1 pound | chicken or beef, sliced in very thin strips | |
| ¼ cup | water | |
| — | roast peanuts and/or cashews |
1. Pour coconut milk into pot over medium heat. Add masaman paste and peanut butter. Heat for one minute.
2. Add beef or chicken and cook for two minutes. Add fish sauce, sugar, tamarind paste, yellow onion, and potatoes.
3. Add water and gently simmer over medium heat for 20 minutes or until meat is cooked and potatoes soft.
4. Last, add roasted peanuts or cashews and turn off heat.