Massamun Curry

Massamun Curry by Melanie

Ingredients
1lb beef or chicken
3 cups coconut milk (2 cans)
¼ cup massamun curry paste
2 ½ cup chicken broth
3 medium potatoes, peeled & cut into large bite-size chunks
1 large onion, cut lengthwise into chunks (* I dice mine)
3 tablespoons fish sauce
2 tablespoons brown sugar
1 teaspoon salt
2 tablespoons lime juice
Dry roast peanuts (optional)

Cut meat into bite-size chunks and cook.

In medium saucepan (heavy), bring 1 cup coconut milk to a gentle boil on medium heat. Cook 2-3 minutes until it starts to thicken. Add curry paste and cook 2-3 minutes, pressing curry paste into milk and stir until dissolved.

Add meat and cook 2 minutes, coating chicken.

Add remaining 2 cups of coconut milk, chicken broth, potatoes, onion, fish sauce, sugar
and salt and bring to gentle boil. Reduce heat and simmer 10-15 minutes until potatoes
are tender. Stir in lime juice.

Add peanuts as desired. Serve over jasmine rice.

*NOTES*
You can use pre-cooked chicken strips from the refrigerated section at the store.The family size pack is plenty.
Light coconut milk tastes just as good….and WAY less fat.
Fish sauce is in the oriental section of most grocery stores. I found mine at Albertsons.
Curry paste is available at most oriental food stores.
Don’t buy limes….just the “REAL Lime” juice from the shelf that keeps in the fridge.
Be sure to use a heavy saucepan…the milk can burn easy…trust me!