Masaman Curry

Jeri Allphin

1 T masaman curry paste 2 pinches cardamom (opt)
½ c. coconut milk 2 bay leaves (opt)
½ lb meat (beef, chicken or pork) 1 cup peeled cubed potatoes
2 T. sugar ½ onion, chopped
½ T. salt ½ c. chopped carrots (opt)
1 T. tamarind (opt) ¼ c. cashews
1 cinnamon stick (opt)

Heat coconut milk and curry paste over med to low heat, stirring often. When paste and milk are mixed well and red oil starts to bubble up (5 min) add meat and water to cover the meat. Add remaining ingredients, but potatoes, onion, carrots and cashews. Stew until meat starts to get tender. Add vegetables and simmer until tender. Add more water if needed. Serve over rice. 2-3 servings, multiply as needed. Print Recipe