1 lb. meat, cut into 1 inch cubes
1 can coconut milk
2 tbs, oil (used veg)
1/2 cup peeled peanuts
1 onion, diced small
4 garlic cloves, minced
3 tbs masaman curry paste (if, like me, you don't have masaman paste, you can get by by adding some ginger (about a teaspoon grated) when you cook the onions and peppers, and also putting the bigger end (trimmed and cut) of a stalk of lemon grass into the simmering liquid.)
2 jalapenos ( or more to suite your taste, diced small
1/4 c fish sauce
3tbs-1/4 sugar (depending on your taste here, some peeps like a sweeter curry)
1 can (or 14. oz homemade) stock
combine the meat and coconut milk and half of the stock in a medium saucepan, and simmer for 45 minutes to tenderize meat.
in a med skillet, heat up the oil and fry the peanuts until golden brown, then remove. Using that same oil, fry the onions, garlic and peppers (and ginger, if using red curry paste instead of masaman), about 4 minutes, or until soft. place this mixture into a blender (I fished my lemongrass out of the simmering liquid and added it to the blender) and blend until a smooth paste forms. Now you can add the contents of the blender into the pan that the meat is simmering in, also adding your peanuts, curry paste, fish sauce, sugar, and half of the stock. stir to combine and incorporate the paste and heat to boiling and cook for five minutes, or until desired thickness is achieved. serve with jasmine rice. you can also add potatoes to this dish, just put them in the coconut milk/stock with the meat. hope I didn't forget anything here. enjoy!