Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Shimizu BWHT68A
2 lb Stewing beef -- or
Chicken
3 c Coconut milk
2 c Chunk potatoes -- peeled
2 sm Onions -- each cut into
6 Pieces
3 1/2 tb Mussamun curry paste
1 ts Tamarind or lime juice
3 tb Fish sauce -- (Nam Pla)
1 tb Sugar
1/2 c Fresh roasted peanuts
1/2 c Oil

(Thai Mussamun Curry) In a large saucepan, brown meat (about 5 mins)
in oil over medium heat. Add coconut milk and bring to a boil. Lower
heat and simmer until meat is tender (about 2 hours for beef and 5 to
10 mins for chicken) adding a little milk or coconut milk if
necessary.

Transfer 1/2 cup of liquid to a small saucepan. Add curry paste and
stir-fry over low heat for 2 minutes or until fragrant. Return the
cooked curry to the meat pan and add fish sauce, sugar, onions,
potatoes and peanuts.

Cover and simmer for 15-20 minutes longer or until potatoes and
peanuts are tender. Stir in tamarind juice and remove from heat.
Serve with rice or toasts.

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