This Thai curry, flavoured with tamarind and coconut milk, is ready in under an hour. Serve over plain white rice.
I am sure that this would taste fairly good, though it would be much better if one used real peanuts instead of peanut butter. However, I doubt it will taste much like a massaman curry, unless one specifically uses massaman curry paste (preferably homemade)! It might not even taste 'Thai'. I am also puzzled by the use of lime juice: the tamarind paste supplies the requisite sourness. - 16 Oct 2010
Cooked this exactly as stated and we all loved it - 17 May 2017
Good basic recipe, although you really want to start off frying the paste first with the oil for a couple minutes and then add the creamy part of the coconut milk. Let the two mix better. I also didn't add peanut butter, because I think that's cheating kind of and another user complained about the thickness of the curry (I like mine soupy, too). I would just use peanuts, throwing them in with the potatoes or at the end, and maybe peanut oil to fry it all up with. - 08 Oct 2009 (Review from Allrecipes US | Canada)