Recipe Instructions:
Ingredients:
• 1 lb chicken thighs or beef, cut into bite-sized pieces (or tofu for vegetarian)
• 1 can (14 oz) coconut milk
• 1 onion, thinly sliced
• 2 potatoes, peeled and cut into chunks
• 1/2 cup roasted peanuts
• 2 tablespoons Massaman curry paste (store-bought or homemade)
• 1 tablespoon fish sauce (omit for vegetarian/vegan)
• 1 tablespoon tamarind paste or lime juice
• 1 tablespoon brown sugar
• 1 cinnamon stick
• 3-4 cardamom pods
• 3-4 cloves
• 1 star anise
• Vegetable oil
• Fresh cilantro, chopped (for garnish)
Instructions:
o Heat vegetable oil in a large pot over medium-high heat. Add curry paste and cook for 1-2 minutes until fragrant.
o Add sliced onions and cook until softened.
o Add chicken or beef pieces (or tofu) and cook until browned on all sides.
o Stir in coconut milk, fish sauce (if using), tamarind paste or lime juice, brown sugar, cinnamon stick, cardamom pods, cloves, and star anise.
o Bring to a boil, then reduce heat and simmer for 20-25 minutes until meat is tender and potatoes are cooked through.
o Stir in roasted peanuts.
o Garnish with chopped fresh cilantro.
o Serve hot with steamed rice.
