Massaman Potato Curry - cooking recipe

Ingredients

Curry
750 ml coconut milk
400 g potatoes, in chunks
50 g roasted peanuts, crushed
1 large onion, chopped
5 tablespoons water
75 g brown sugar
2 teaspoons salt
Curry paste
3 cardamom pods
1 teaspoon coriander seed
1 teaspoon cumin seed
2 cloves
6 small red chilies
2 garlic cloves, halved
1 teaspoon ground cinnamon
1/2 inch gingerroot, peeled and chopped
2 shallots, chopped
1 stalk lemongrass, chopped
1/2 lime, juice of

Preparation

First make the paste. Crack the cardamom pods and remove the seeds. Dry fry the seeds with the cumin, cloves and coriander for 2 minutes Place these in a processor and grind, add all the other paste ingredients and process until they come together as a paste.
Heat the coconut milk in a large pan and add 2 tbsp of the paste. Mix and heat until simmering.
Turn down heat and add spuds to cook for 6 minutes.
Add peanuts, onion, water sugar and salt, stir well until all ingredients are mixed and dissolved.
Simmer until the potatoes are tender.
Serve with rice or naan bread.