Massaman Curry

So, this is very, very good--it can easily be an 8. We (meaning Rebecca) finally figured out the secret of how to get curry to taste like the Thai restaurants. It’s a curry pasted called Mae Ploy brand, and it comes in a plastic tub. You can find it at Asian markets. I tried to replicate a curry they have at Thai Siam, and the flavor was very close, but the texture of the curry was off. First, we used salmon, which added oil to the curry and made an oily red residue float to the top. Very uncool. I also overcooked the vegetables, so I would suggest adding quick cooking vegetables, like zucchini, at the very end so they keep their texture and shape. I would also cut the potatoes bigger next time so that they are feel more substantial. Finally, if you use lots of vegetables like I do, they put off water, so I would go easy on the additional water. I doubled the recipe to feed our family, plus Haynes. So, here is the base recipe (which came from a little paper cookbook Rebecca bought from the Asian market), along with my changes in bold:
Massaman Curry
2 Tbs. oil
1 can 19 oz. coconut milk
1-1 1/2 lbs. thinly sliced chicken We used salmon, but I would use chicken next time to avoid the oily residue on the top of the curry
2 blocks palm sugar I left this out
1/3 cup peanuts or cashews We used cashews, but I honestly think peanuts might be better
2 carrots (optional)I did more than this
3 T. Masaman Curry paste I was generous with this measurement
2 Tbs. fish sauce
2 Tbs. Tamarind liquid I didn’t have any of this
1 1/2 cups of potatoes I also added onion, zucchini, and yellow squash.

Put oil in pot, then add curry paste. Cook for 2-3 minutes. Add 1/2 can of coconut milk and heat for 3-5 minutes.  Then, you add the meat and heat for 4-5 minutes. Then, you add the rest of the coconut milk and 1/2 can of water. Then, you add the vegetables and remining ingredients. Simmer for 20-25 minutes.