This dish takes some time to cook (around two hours) to produce a thick creamy curry, using coconut milk. Like “stews”, it is cooked when the potatoes are soft when prodded with a fork. The quantities in this recipe are for four people and you can keep it gently simmering for quite some time till all the guests arrive. Serve in a large bowl in the center of the table and eat with steamed jasmine rice.
| Ingredients | Serves 4 |
| Diced chuck | 500 gm |
| Musaman curry paste | 60 gm |
| Coconut milk | 600 ml (tinned) |
| Potato (quartered) | 250 gm |
| Onion (chopped) | 200 gm |
| Roasted peanut | 100 gm |
| Fish sauce | 50 ml |
| Sugar | 4 dspns |
| Tamarind water | 50 ml |
| Oil | 50 ml |
| Water | 200 ml |
| Peanut paste | 1 dspn |
Cooking Method
Cut chuck into 3 cm cubes and stew gently for one hour. In a big pot fry the curry paste with the oil for two minutes over medium heat. Add onion, stewed meat, coconut milk, potatoes, peanuts, water and peanut paste. Stir, bring to the boil then cook slowly over a medium heat for 30 minutes, stirring occasionally to stop burning. Now add the fish sauce, tamarind water and sugar and simmer gently over a low heat. Serve with rice.
