240 ml coconut milk (cream on top separated from thin milk)
1-1/2 tablespoons massaman curry paste
3/4 cup peanuts, crushed to tiny crumbles
3 tablespoons palm sugar
2-3 tablespoons tamarind liquid
2-3 tablespoons fish sauce
Directions Prep:15min › Cook:45min › Ready in:1hr
In a medium sized pot heat the coconut cream over medium heat. When the oil starts to show through the cream add the massaman curry paste. Fry, stirring often until nicely fragrant.
Add the coconut milk, peanuts and palm sugar. Let come to a gentle boil, then maintain a very gentle simmer, stirring often to prevent the peanuts sticking to the bottom.
After a half hour, or when the sauce has a bit of a thickish consistency, add the tamarind liquid and fish sauce. Taste and adjust to your liking. It should be sweet and salty, bright with the tamarind and gently spicy in the back of your mouth.