Massaman Rajma Curry

Ingredients

• 2 cups Red kidney beans (cooked or canned)
• 3 tablespoons Massaman curry paste
• 14 ounces Coconut milk (full fat)
• 2 medium Potatoes (peeled and cubed)
• 0.25 cup Roasted peanuts
• 1 piece Cinnamon stick
• 2 whole Star anise(optional)
• 1 tablespoon Palm sugar (or brown sugar)
• 1 tablespoon Tamarind paste
• 2 tablespoons Soy sauce or Fish sauce
• 2 tablespoons Vegetable oil
• 1 small White onion (wedged)

Instructions

1. 1

   Heat the vegetable oil in a large pot over medium heat and fry the Massaman curry paste for 2 minutes until fragrant.

2. 2

   Pour in half of the coconut milk and stir constantly until the oil begins to separate from the cream.

3. 3

   Add the cubed potatoes, cinnamon stick, and star anise, stirring to coat the potatoes in the curry base.

4. 4

   Add the remaining coconut milk, the cooked kidney beans (rajma), and the onion wedges.

5. 5

   Bring the mixture to a gentle simmer, then cover and cook for 15-20 minutes until the potatoes are fork-tender.

6. 6

   Stir in the palm sugar, tamarind paste, and soy sauce, adjusting the balance of sweet, sour, and salty to your preference.

7. 7

   Add the roasted peanuts and simmer for another 2 minutes to allow the flavors to meld.

8. 8

   Remove the cinnamon stick and star anise before serving hot with jasmine rice.