Thai Massaman Curry

Ingredients for 5 servings:

• 200 g peanuts, unsalted, whole or chopped as desired
• 100 g curry paste (Massaman)
• 3 m.-large onion(s), quartered
• 600 g turkey or chicken, cut into bite-sized pieces
• 1 kg potato(s), waxy
• 800 ml coconut milk
• 400 ml milk
• 200 ml water
• 4 tsp, heaped sugar
• 2 cubes of chicken broth
• 1 bell pepper(s)
• 6 tbsp sunflower oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

for curry lovers who like it mild

Add 6 tablespoons of oil to a large pot. Sauté the Massaman paste for about 1 minute, stirring until the full flavor of the paste is released. Then deglaze with the coconut milk and regular milk. Add the water and mix again. Add the potatoes and simmer until the potatoes are almost cooked. Season to taste while simmering. If too spicy, add regular milk until the spiciness is just right. When the potatoes are almost cooked, add 4 heaped teaspoons of sugar and 2 chicken or poultry stock cubes, mix well, and bring to a boil briefly. Add the meat and simmer until cooked through. This goes pretty quickly. Add the onions and bell peppers. Mix everything well and bring to a boil again briefly. Season with salt and pepper if desired. Just before the end, add the nuts so they are nice and warm but not too soft. Serve with rice.