Massaman Beef Curry From Typhoon

• 1 19oz can coconut milk
• 2 pounds beef chuck roast cubed
• 2 cups water
• 3-4 T Massaman curry paste
• 6-7 T Thai fish sauce
• 5 T tamarind juice concentrate
• 1/4 - 1/2 pound grated or chopped palm sugar or to taste
• 1 c sliced carrot
• 1 c cubed potato
• 1 c diced onion
• peanuts
• bay leaves
• fried shallots optional
• jasmine rice

1. Carefully spoon the top coconut cream 1 cup and set aside. In med pot stir together remaining milk the thin part, beef cubes and water. Simmer till tender, 1 1/2 hours.
2. In pan add the reserved milk and add the curry paste to dissolve, then the tamarind juice and palm sugar. Simmer to blend flavors.
3. Add rest of the veggies and simmer till tender and serve over jasmine rice.

coconut milk, beef chuck, water, t, t, tamarind juice, palm sugar, carrot, potato, onion, peanuts, bay leaves, shallots, jasmine rice

Taken from www.epicurious.com/recipes/member/views/massaman-beef-curry-from-typhoon-52494221 (may not work)