About this recipe: 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
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)
This was FABULOUS!! I always order this dish at my favorite Thai restaurant -- I made this for dinner tonight and it was just as good, if not better! I used lite coconut milk and I added some carrots, basil and unsalted cashews. I didn't have tamarind paste, but here's a good substitute: I processed equal parts dried apricots, prunes, raisins and lemon juice. IT WAS TO DIE FOR!!! I served it over brown rice and both my husband and I loved it. THANKS!!! - 19 May 2008 (Review from Allrecipes US | Canada)