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20 December 2012,23:03 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Heat the oil in a saucepan and lightly brown the shallots for 2 - 3 minutes.
  • Add the curry paste and peanuts and stir - fry for another 3 - 4 minutes or until fragrant.
  • Add the chicken or beef and stir - fry for 4 -5 minutes. Add the coconut milk, stock, 2 tablespoons fish sauce and sugar.
  • Simmer for 10 - 15 minutes or until the meat starts to get tender.
  • Add the potato, onion, tamarind puree and continue cooking for another 5 - 6 minutes or until the potatoes are tender.
  • Adjust to taste, using the rest of the fish sauce, sugar and tamarind puree if necessary.
  • Spoon into serving bowls, garnished with shredded kaffir lime leaves and chopped chili.


  • 4 tablespoons Cooking oil
  • 4 Shallots finely chopped
  • 2 tablespoons Massaman curry paste 
  • 100 grams Unsalted roasted peanuts 
  • 1 kg Chicken or beef 
  • 500 ml Coconut milk 
  • 300 ml Chicken or vegetable stock 
  • 5 tablespoons Fish sauce 
  • 100 grams Palm coconut or brown sugar 
  • 200 grams Potato 
  • 2 Onions 
  • 6 tablespoons Tamarind puree 
  • Kaffir lime leaves, shredded
  • Red chilies chopped to garnish

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