for 4 servings
- ¼ cup Tamarind (pressed)
- ½ cup water (hot)
- 4 cups pork fillets (chopped into bite-sized pieces)
- ¼ cup Fish sauce
- 2 tablespoons Oil
- 1 ⅔ cups unsweetened Coconut milk
- 1 cup Peanuts (roughly chopped)
- 2 tablespoons Massaman Curry paste
- 2 onions (chopped)
- 3.333 cups waxy potatoes (cut into 2 cm| 1"" cubes)
Soak the tamarind in the water.
Put the pork into a bowl with the fish sauce and marinate for 10 minutes.
Heat the oil in a deep frying pan or wok and fry the meat on all sides until browned.
Pour the creamy top off the coconut milk into a large pan and the remaining coconut milk into the pan with the pork. Add the chopped peanuts to the meat, cover and simmer for about 20 minutes.
Bring the coconut cream in the pan to a boil and simmer for 2 minutes. Stir in the curry paste until dissolved, add the onions and simmer for 1 minute.
Add the pork mixture to the pan with the potatoes and stir.
Squeeze out the tamarinds, discard the fibres and pour the liquid into the curry. Simmer for about 15 minutes until the meat and the potatoes are cooked. Season with salt and sugar to taste.