Lamb Massaman Curry

• 4Tbsp. TMMassaman Curry Paste (about 70g.)
• 300-350g. Lamb or Beef
• 1 Large Potato or Sweet Potato
• 3Tbsp. Vegetable oil
• 2 x 165mL TMCoconut Cream
• 1tsp. TMRice Vinegar Or Tamarind Juice
• 1Tbsp TMThai Premium Fish Sauce
• 1/2Tbsp Sugar
• Handful of Cashew Nuts or Roasted Peanuts (unsalted)
• Optional:n Pieces Star Anise
• Optional:n Stick Cinnamon
• Optional:n Small handful of Fresh Coriander

1. Slice meat into medium-large cubes, and slice the potato as well.
2. Heat 1Tbsp. of vegetable oil in a frying pan.
3. Sear the meat and potatoes on a high heat turning them over frequently until they have a nice golden brown on the outside. Take them off the heat and set aside.
4. Heat 2Tbsp. Vegetable oil in a sauce pan.
5. Add the curry paste and stir-fry until aroma develops and lower the heat.
6. Add half the Coconut Cream. Bring to boil.
7. Add the reserved meat and potatoes, as well as any extra spices you may be using. Then add the remaining coconut cream.
8. Season with Thai Premium Fish Sauce, Rice Vinegar and Sugar to taste.note: If you're using sweet potato you may need to lessen or omit the sugar from this recipe. Also You may need to adjust the time according to the cut of meat you're using.
9. Simmer for 10-15 minutes until cooked through and tender.
10. Serve hot with TMThai Jasmine Rice.

curry, beef, vegetable oil, tmcoconut cream, tmrice vinegar, fish sauce, sugar, handful of cashew, anise, cinnamon, handful of fresh coriander

Taken from www.yummly.com/recipe/Lamb-Massaman-Curry-1849513 (may not work)