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Massaman Curry

2 cans 15 Oz Cans, Coconut Milk (shake Well), Divided Use
1 can (4 Oz Can) Massaman Curry Paste
1 pound Beef (chuck Roast Or Eye Of Round Is Great), Cut Into One Inch Cubes. Can Substitute Chicken Or Lamb If You Like.
1 Tablespoon Salt
4 Tablespoons Sugar
3 Tablespoons Lime Juice
1 teaspoon Ground Cardomon
1/2 whole Cinnamon Stick
3 whole Bay Leaves
1 teaspoon Ground Turmeric
1/2 cups Water
4 whole Large Potatoes (I Use Idaho), Peeled And Chopped Into About One Inch Cubes
1 whole Large Onion Roughly Chopped
1/2 cups Peanuts (optional)


Heat one can of coconut milk and the massaman curry paste in a large pot over medium heat, stirring to break up the paste. Heat for 3-5 minutes. You are basically cooking the paste with this step. Next add the other can of coconut milk and the meat, stirring to cover the meat in the sauce. Add the rest of the ingredients except the potato, onion and peanuts (if using). Simmer for a half hour or until the meat is starting to get tender. After a half hour, your house will smell amazing. Remove the cinnamon stick and bay leaves from the sauce. Taste the sauce. You want balance. If it is too sweet, add a bit more lime juice. Too tart, a bit more sugar. Make adjustments if needed. Then add the potatoes, onion and peanuts (if using). Bring the curry back to a simmer and continue to cook for another 1/2 hour or until the potatoes are cooked through and the meat is tender. Serve with steamed rice. Enjoy! ! **This is a recipe you can make early in the day or the day before and then reheat.

Source: tastykitchen.com