Thai Massaman Curry

Ingredients for 4 servings:

• 1 tbsp oil (sesame)
• 2 garlic cloves, chopped
• 1 tsp tamarind paste (from the Asian shop)
• 1 tbsp soy sauce
• 3 tbsp curry paste (Massaman, in a cup from the Asian shop)
• 1 tsp sugar
• 1 liter coconut milk (tetra pack from the Asian shop)
• ½ tsp salt
• 1 handful of peanuts (with skin, unsalted, from an Asian store)
• 1 kg jacket potatoes, peeled and diced
• 1 package of beans (frozen or 500 g fresh)
• 1 jar baby corn (not kernels), sliced
• 1 ½ cups rice (jasmine or fragrant rice as a side dish)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

King Curry

Clean and cook fresh beans; use frozen beans immediately. Briefly fry the chopped garlic in oil in a large pot (careful not to overbrown). Add the soy sauce and tamarind paste, fry briefly with the sugar, and deglaze with a little coconut milk. Bring the curry paste to a boil (maybe add half at first, as it only develops its spiciness when exposed to heat), then add the remaining coconut milk, salt, and peanuts and bring to a boil. The mixture should turn a light brown and thicken slightly (it will reduce slightly). Season to taste and add more curry paste (spicier), salt, soy sauce, and sugar (less spicy), if desired. Then add the beans, chopped baby corn, and diced potatoes, and simmer over low heat. Now cook the rice. Serve: Ladle the curry into small bowls and serve on a plate with a portion of rice. Variation: For non-vegetarians, chicken breasts can be marinated in curry paste and served fried as an additional side dish. Snow peas can also be used instead of beans.