Quick Massaman Pork Curry

Step 1

Cut the pork into 1.5-inch cubes by first slicing the meat lengthwise into 1.5-inch-wide strips, then rotating and slicing crosswise into cubes; aim for roughly equal pieces so they cook evenly.

Step 2

Cut each potato in half lengthwise, then slice each half crosswise into half-moons roughly 0.5 inches thick; keep the skin on for texture and nutrients.

Step 3

Heat a large skillet (12-inch) over medium-high heat until the bottom feels hot when you hold your hand 2 inches above it, about 1 minute.

Step 4

Add the massaman curry paste and stir it continuously over the heat for 30 seconds, stirring constantly until you smell a sharp, aromatic fragrance and the paste darkens slightly; this releases the spices' flavor.

Step 5

Pour in the entire can of coconut milk and use a wooden spoon to scrape any stuck paste from the bottom of the pan while stirring until the mixture is evenly blended.

Step 6

Add the pork cubes and stir until every piece is coated with the curry mixture, ensuring nothing sticks to the bottom; it should smell aromatic and rich after 30 seconds.

Step 7

Add the potato slices and stir until all vegetables are submerged in the liquid; the curry should look thick and contain visible chunks of pork and potatoes.

Step 8

Turn the heat down to medium-low and let the curry simmer gently for 12 minutes, stirring once every 3 minutes; the pork should break apart easily when nudged with a spoon, and the potatoes should feel soft when pierced with a fork.

Step 9

Stir in the peanuts and fish sauce until evenly mixed; the curry will look darker and smell savory with a nutty undertone.

Step 10

Simmer for 2 more minutes, stirring once halfway through, until the peanuts soften slightly and the sauce coats the back of a spoon.

Step 11

Taste the curry and add a pinch of salt or a few drops of fish sauce if it tastes too bland; it should taste savory, slightly spicy, and rich from the peanuts.

Step 12

Divide the curry into two bowls and serve immediately, spooning the sauce over the pork and potatoes; serve with jasmine rice if desired.