An Indian influenced Thai curry with very complex flavors.
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- 1Peel and cut up potatoes into big chunks, 1" x 1" x 1".
- 2Cut up beef and onion into the same size. You can substitute chicken or lamb for beef, if you like.
- 3Heat coconut milk and masaman curry paste in a pot over medium to low heat and stir. Break up the paste and mix well with coconut milk. Stir constantly to keep the mixture from sticking.
- 4When you see the red oil bubbling up (about 5 minutes), add the meat and stir to cover the meat with curry. Add half a cup of water or enough to cover all the meat.
- 5Add the rest of the ingredients, except for potatoes, onions and peanuts.
- 6Stew for 1/2 hour or until beef is getting tender.
- 7Add potatoes, onions and peanuts.
- 8Let simmer for 20 minutes more. The liquid should be reduced and you should be able to see some chunks. But, if the liquid is very low, add more water.
- 9Serve hot with "Cold Cucumber in Vinegar", which is: 1/3 cup water, 1/3 cup vinegar, 1/4 cup sugar, 2 shallots (thinly sliced), 1 cucumber (quartered and thinly sliced), 1 long hot pepper (sliced), all tossed together, and chilled.
- 10However, if you're not up for making this quick little salad, just serve over rice, or eat it by itself.
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Nutritional Facts for Masaman Curry
Serving Size: 1 (560 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 787.2
- Calories from Fat 399
- Total Fat 44.4 g
- Saturated Fat 21.8 g
- Cholesterol 75.9 mg
- Sodium 2480.8 mg
- Total Carbohydrate 69.3 g
- Dietary Fiber 9.1 g
- Sugars 24.8 g
- Protein 32.5 g