Masaman Curry Recipe

At Thanksgiving dinner, my sister-in-law asked my how to get the recipe for the Masaman Curry.   Oops!!! 

Here it is:

Masaman (Muslim) Curry

2 Tablespoons of canola oil

3 Tablespoons of red curry paste (Asian store)

3 Tablespoons of Masaman curry Paste (Asian store)

2-19 oz. (the large ones) of coconut milk (Asian store)

1 ¾ cups of water

¼ cup + 2 Tablespoons of lite soy sauce (6 Tablespoons)

7 Tablespoons of granulated sugar

¼ cup of Tamarind paste (Asian store)

1 lb. of cooked meat of your choice (pork, beef, chicken, or can use tofu)

1 cup of chopped carrots
1 green or red bell pepper, chopped

2 cups of red or white potatoes, chopped with skin left on

½ cup of chopped nuts for garnish (I use cashews)

Jasmine rice, steamed as an accompaniment

Heat the oil and add the curry pastes. Stir and let cook for 2 minutes to release the oils in the paste. Add the coconut milk and stir to blend. Let simmer for another 2 minutes.

Add all other ingredients except the nuts and simmer over medium heat for about 40 minutes or until the vegetables are fork tender.

Serve over Jasmine rice and garnish with chopped nuts.