Massaman Curry with Pork and Cashews

Name: Massaman Curry with Pork and Cashews
Total time: 5400 s
Yield: Serves 6 servings
Ingredients: 2 1/4 lbs pork shoulder or tenderloin; 1 cup cashews (about 150 grams); 3 onions; 5 tablespoons Massaman curry paste; 2 cups coconut milk; 4 potatoes; 2 tablespoons tamarind paste; 2 tablespoons palm sugar; salt; fish sauce

Bear in the Kitchen @cook_2330966

ฝากติดตามเพจด้วยครับ www.facebook.com/BearInTheKitchen

This is a Massaman curry adapted by using cashews instead of peanuts, making it richer and more nutritious.

Bear in the Kitchen @cook_2330966

ฝากติดตามเพจด้วยครับ www.facebook.com/BearInTheKitchen

This is a Massaman curry adapted by using cashews instead of peanuts, making it richer and more nutritious.

Saved

Ingredients

90 minutes

Serves 6 servings

2 1/4 lbspork shoulder or tenderloin
1 cupcashews (about 150 grams)
3onions
5 tablespoonsMassaman curry paste
2 cupscoconut milk
4potatoes
2 tablespoonstamarind paste
2 tablespoonspalm sugar
salt
fish sauce

Saved

Steps

90 minutes

1

Cut the pork into large cubes.
2

Marinate the pork with chopped onions for 15 minutes.
3

Cut the potatoes into large pieces.
4

Mix the Massaman curry paste with the marinated pork.
5

Heat a pot over medium heat, add oil, and stir-fry the marinated pork.
6

Once the pork starts to change color, gradually add the coconut milk, stirring to combine. Scrape the bottom of the pot to prevent sticking.
7

Add water to adjust the thickness. Once boiling, add potatoes and cashews, then season to taste with sour, sweet, and salty flavors. Simmer for another 30 minutes until done.
8