• 1 pound chicken, beef OR lamb
  • 1/2 can Masaman curry (available in Asian food markets)
  • 2 cans coconut milk
  • 1 cup water
  • 6 small white onions, peeled
  • 6 small new potatoes
  • 2 or 3 tablespoons tamarind juice
  • 1/2 or 1 tablespoon roasted herbs, mixed Bay leaves and bay nuggets


Cut meat into 2-inch chunks and fry in hot oil in skillet. Open both cans of coconut milk. Add one cup of water to the first can and simmer in a medium-sized saucepan. Add meat to the coconut/water mixture just prior to boiling. Adjust heat to low to allow meat to soften. In a separate pan, heat the other can of coconut milk until oil appears on the surface.

Add 1/2 can of Masaman curry, or more depending upon your taste. Add the roasted herbs and cook until you can smell the curry flavors. Add softened meat to the curry and slowly add the rest of the coconut milk. Add the bay leaves and bay nuggets, potatoes and onions and cook at a low temperature until potatoes are done, about 30 minutes. Add sugar and salt to taste and then the tamarind juice. Serve over a bed of rice or on the side.

Serves 2.

Print this recipe

Submitted 6/13/05.
Source: Internet/Nit Bynum
Submitted By: Marlen
Masaman Curry