Massaman Potato Curry

• Curry
• 750 ml coconut milk
• 400 g potatoes, in chunks
• 50 g roasted peanuts, crushed
• 1 large onion, chopped
• 5 tablespoons water
• 75 g brown sugar
• 2 teaspoons salt
• Curry paste
• 3 cardamom pods
• 1 teaspoon coriander seed
• 1 teaspoon cumin seed
• 2 cloves
• 6 small red chilies
• 2 garlic cloves, halved
• 1 teaspoon ground cinnamon
• 1/2 inch gingerroot, peeled and chopped
• 2 shallots, chopped
• 1 stalk lemongrass, chopped
• 1/2 lime, juice of

1. First make the paste. Crack the cardamom pods and remove the seeds. Dry fry the seeds with the cumin, cloves and coriander for 2 minutes Place these in a processor and grind, add all the other paste ingredients and process until they come together as a paste.
2. Heat the coconut milk in a large pan and add 2 tbsp of the paste. Mix and heat until simmering.
3. Turn down heat and add spuds to cook for 6 minutes.
4. Add peanuts, onion, water sugar and salt, stir well until all ingredients are mixed and dissolved.
5. Simmer until the potatoes are tender.
6. Serve with rice or naan bread.

curry, coconut milk, potatoes, peanuts, onion, water, brown sugar, salt, curry, pods, coriander seed, cumin, cloves, red chilies, garlic, ground cinnamon, gingerroot, shallots, stalk lemongrass, lime

Taken from www.food.com/recipe/massaman-potato-curry-201730 (may not work)