Ingredients (for curry paste):
2 dried red chilies, soaked in hot water for 15 minutes
1 tablespoon of coriander seeds
1 tablespoon of cumin seeds
1 tablespoon of cloves
1 cinnamon stick
2 cardamom pods
1 tablespoon of galangal, peeled and chopped
2 cloves of garlic, peeled
1 shallot, peeled
2 lemongrass stalks, white part only, finely chopped
1 teaspoon of shrimp paste
Instructions (for curry paste):
Drain the soaked chilies, remove the seeds and stems, and chop them.
In a food processor, combine the chilies, garlic, shallots, ginger, lemongrass, cumin seeds, coriander seeds, cinnamon, nutmeg, cloves, and cardamom. Pulse until a smooth paste forms.
Ingredients (for curry dish):
1 lb of beef or chicken, cut into bite-size pieces
2 tablespoons of Massaman curry paste
1/4 cup of coconut milk
1/4 cup of water
2 tablespoons of fish sauce
2 tablespoons of palm sugar
2 tablespoons of tamarind paste
2 potatoes, cut into bite-size pieces
2 cups of peanuts
1/4 cup of chopped cilantro
1/4 cup of chopped green onions
Lime wedges for garnish
Instructions (for curry dish):
In a large pot, heat 2 tablespoons of oil over medium heat. Add the curry paste and sauté until fragrant, about 2 minutes.
Add the beef or chicken and sauté until browned on all sides, about 5 minutes.
Stir in the coconut milk, water, fish sauce, palm sugar, and tamarind paste, and bring to a simmer.
Add the potatoes and peanuts, and reduce the heat to low. Let it simmer for about 30 minutes or until the meat and potatoes are cooked through.
Remove the pot from the heat, and stir in the cilantro and green onions.
Ladle the curry into bowls, and garnish with lime wedges.