The Farmer Family Cookbook

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Ingredients

• 20.25 tbsp vegetable oil
• 10.125 can coconut milk
• 30.375 tbsp fish sauce
• 3.50.4375 tbsp sugar
• .330.04125 roasted peanut or cashew
• 20.25 carrots, peeled and cut into 1 inch long strips
• 30.375 tbsp masaman curry paste
• 1.50.1875 lbs chicken or beef, cut into stew size
• 20.25 tbsp tamarind liquid
• 30.375 medium size potatoes

Steps

1. Tips: Masaman tastes great if you let it set overnight so that the spices penetrate the meat and potatoes. I find that the tastes don't come together until the next day.
2. Potatoes should be cut up into big chunks of 6 pieces.
3. On medium heat, put vegetable oil in a pot, then add masaman curry paste. Stir-fry for 2-3 minutes.
4. Add 1/3 can of coconut milk, stir fry for 4-5 minutes until they are bubble red.
5. Add chicken or beef, stir-fry for about 5-8 minutes.
6. Add the rest of coconut milk and 3/4 can of water (using coconut milk can)
7. If using chicken, you can add potatoes and carrots now.
8. If using beef, simmer for 30 minutes or until beef is tender, then add potatoes and carrots.
9. Add fish sauce, sugar, tamarind liquid, roasted peanuts or cashews
10. Simmer for 30 minutes. If curry sauce is too thick, add a little water. If it's too much liquid, simmer longer to thicken it.
11. Remove from the heat.
12. As always, taste it and if you find the recipe to be too mild, add a little fish sauce or sugar or tamarind to suit your personal taste. If it's too spicy, use a little less curry paste next time. Adjust this recipe until it's perfect for you and enjoy!