Ingredients:

200 g meat/fish*, cut into pieces (*choose any variety)
30 g. of Sutharos Massaman Curry Paste.
2 tbsp. of cooking oil.
165 ml (1 small can) of Sutharos Coconut Cream.
350 ml. of water.
1 Onion, peeled and cut into pieces.
2 Potatoes, peeled, and dice.
20 Peanuts. /  3 Cardamoms/  2 Cinnamon stick, 3-5 cm long / 1 Star anise./ 5 Black peppers/2-3 Bay leaves.
1 tablespoon of Tamarind paste (optional).
2 ½  teaspoon of Sugar
1 tablespoon of Sutharos Fish Sauce

Preparation:

1. Heat a wok at medium heat and add the peanuts, cardamon, cinnamon, star anise and black pepper pods and stir fry until aromatic. Remove this from a wok into a bowl.
2. Heat the rice oil in a wok at medium heat, add the Sutharos Massaman curry paste about one minute or until aromatic. Then add the coconut cream, stir well and boil until aromatic.
3. Add water and bring to boil.
4. Then add the meat or fish, potatoes and the bowl with stir fried ingredients and add the bay leaves. Season with sugar, fish sauce and optionally the tamarind paste.
5. Simmer over low heat for 20-30 minutes.
6. If desired, add as garnish coriander or basil leaves.
7. Transfer to a serving bowl. Enjoy your meal.

You can serve the dish with cooked Thai jasmin rice, noodles or potatoes as desired. Also you could use any kind of meat, fish or vegetables. By adding some sugar to the dish, you could sweeten the dish and make is less spicy. After having used the Massaman curry paste, apply a layer of (rice) oil in the jar in order to extend the shelf life (make sure the jar is clean).