Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Stewing beef or -- boneless
Chicken
3 c Coconut milk
2 c Peeled -- chunk potatoes
2 sm Onions -- cut 6 pieces each
1 ts Tamarind or lime juice
1 tb Sugar
1/2 c Fresh roasted peanuts
1/2 c Oil

3-4 T Mussamun curry paste 3-4 T fish sauce *Gaeng Mussamun 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 5-10 mins for chicken)
adding a little water 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 of until potatoes and
peanuts are tender. Stir in tamarind juice and remove from heat.
Serve with rice or toasts. From Gail Shimizu. MM:MK VMXV03A.

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