Pour the coconut milk into a small pot or deep pan set over medium heat. Add the massaman curry paste and mix together.
Carefully place the flank steak into the pot and raise the temperature to high heat. Cook until the beef is tender and cooked through.
Add the potatoes and peanuts, then the sugar and reduce to the heat to low.
Bring mixture to a boil and cook for 10 to 15 minutes.
Remove from heat and serve.
Chef’s note: Sugar and salt can be added at the end to adjust the taste. This is a recipe ideal for two people and it’s recommended to be eaten with sticky or steamed rice.
1 16-oz. can coconut milk
¼ cup massaman curry paste (available at Jay International Market)
½ lb. flank steak, sliced into thin strips
½ lb. potatoes, thinly sliced
¼ cup of peanuts
2 Tbsp. sugar
¼ cup massaman curry paste (available at Jay International Market)
½ lb. flank steak, sliced into thin strips
½ lb. potatoes, thinly sliced
¼ cup of peanuts
2 Tbsp. sugar
This article appears in April 2011.