Kae Massaman (Thai Massaman Curry)

• 8 potatoes medium size
• 3 9/16 cups boneless lamb or beef tenderloin or chicken breast
• 2 cloves
• 2 tablespoons coconut cream
• 1 11/16 cups coconut milk
• 2 tablespoons Massaman curry paste depending on how spicy you like it
• 3 tablespoons palm sugar or brown sugar
• 3 tablespoons fish sauce
• 4 tablespoons tamarind juice
• 1/3 peanuts
• ground cinnamon

1. Peel the potatoes, cut them in half, and then into slices.
2. Put them in a pan of cold water over medium heat. From the moment it starts to boil, let them cook for ten minutes. They should still be slightly firm. Drain and set them aside.
3. Meanwhile, cut the meat into cubes and crush the garlic cloves.
4. In a wok, heat the coconut cream over high heat.
5. Once it dries, add the coconut milk.
6. When the milk starts to boil, add the curry paste and stir constantly until the mixture is homogeneous and fragrant.
7. Then add the meat and garlic and reduce heat.
8. Stir and cook for 3/4 minutes.
9. Then add sugar, fish sauce, tamarind juice and potatoes.
10. Continue cooking until the meat is cooked.
11. Before serving, add the peanuts and 1 pinch of cinnamon.
12. Serve with white rice.

potatoes, boneless lamb, cloves, coconut cream, coconut milk, curry paste depending, palm sugar, fish sauce, tamarind juice, peanuts, ground cinnamon

Taken from www.yummly.com/recipe/Kae-Massaman-_Thai-Massaman-Curry_-898569 (may not work)