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Thai Yellow Curry (Masaman Curry) Recipe

Thai Masaman curry is another coconut milk based curry, but this one has a more savoury taste with the addition of chopped potatoes, and peanuts.

A southern thai dish, with muslim origins, Masaman curry can also be made with beef, chicken, duck, or tofu.

Once again, increase/decrease the amount of paste and coconut milk to suit your personal tastes.

Serves 2

1 tablespoon of vegetable oil

3 tablespoons of Masaman curry paste

2 pork chops

1 large potato

1/4 cup of peanuts

1 can of coconut milk

Step 1: Peel 1 large potato, and chop into small cubes

Step 2: Remove the fat from your pork chops, and cut the chops into slices

Step 3: Heat a pan or wok with 1 tablespoon of vegetable oil on a high heat, then when the pan is hot add the 3 tablespoons of Masaman yellow curry paste, and stir

Step 4: When mixed, add in the 1 can of coconut milk and mix everything together

Step 5: Add the chopped potatoes. Now let the contents cook for about 5 minutes, giving the potatoes a chance to soften. Don't allow the contents to boil though as this will reduce down the sauce too much

Step 6: Add the sliced pork and mix

Step 7: Let the contents cook for a further 10 minutes, stirring regularly. At this stage you can also add some chopped peppers if you wish

Step 8: Serve in a bowl, with some Thai jasmine rice on the side. Add the peanuts on top of the curry