Thai Curry: Mussamun

1 can unsweetened coconut mil
1 -2 tablespoons Thai mussamun curry pasty
1 small yellow onion, coursely chopped
3/4 cup vegetable stock
1 tablespoon palm or brown sugar
1/2 teaspoon soy sauce
1 teaspoon salt
pinch of ground cardamom
1 cup unsalted, dry-roasted peanuts
Choice of vegetables. Good choices for mussaman curry are:
–sweet potato
–water chestnuts
–bamboo shoots
–deep-fried tofu

Shake coconut milk well. Spoon out 1/3 cup into a medium saucepan and bring to a gentle boil over medium heat. Cook stirring occasionally, until it thickens and releases its sweet fragrance, about 3 three minutes.

Add curry paste and cook three minutes more, stirring to break up the paste and combine it with coconut milk. Add onion and stir gently to coat with curry paste. Add potatoes and other firm vegetables at this time. Add remaining coconut milk, stock, sugar, soy sauce, and salt, and stir well. Add any firm vegetables at this time as well. Bring to an active boil, reduce heat to maintain a gentle boil, and simmer, stirring occastionally for 15 minutes.

Add remaining vegetables and stir gently. Remove from heat and let stand 5 minutes before serving.
from Real Vegetarian Thai.