Mussaman Curry Recipe

Mussaman Curry Recipes

Ingredients :

500g (1 lb) chicken or beef

2 tbsp vegetable oil

2 garlic cloves, crushed

400ml (14 fl oz) coconut milk

150ml (1/4 pint) water

2 tbsp fish sauce

1 large potato, diced

1 onion, sliced lengthwise

75g (3 oz) roasted peanuts

1 tbsp soft brown sugar

2 kaffir lime leaves, shredded

3 tbsp tamarind liquid


Mussaman curry paste -

6 large dried red chilies

1 tbsp ground coriander

2 tsp turmeric

1 ground tsp each of cinnamon, clove, star anise and cumin

8 cardamom pods, bruised

1 tsp coriander root

5cm (2 inch) lemon grass

4 shallots, chopped

2 tsp shrimp paste

8 garlic cloves, crushed

2.5cm (1 inch) fresh galangal, peeled and chopped

4 kaffir lime leaves, shredded

1 tsp salt

Method :

First make the curry paste. Heat a dry wok or frying pan until hot. Add all the dried spices and toast lightly. Remove from the heat. Chop the coriander root and lemon stalk then blend in a food processor, with the spices, shallots, shrimp paste and garlic. Add the galangal, kaffir lime leaves and salt and blend to a fine paste. Alternatively, pound the ingredients to a paste using a pestle and mortar.

Dice the meat and set aside. Heat the oil in a wok or heavy-based frying pan, add the garlic and fry for 1 minute or until softened and just turning golden brown. Add 2 tbsp of the spice paste and, stirring constantly, fry for 2 minutes to cook the shallots.

Add the coconut milk and simmer gently to create a smooth sauce. Add the measured water and diced meat and simmer for 5 minutes. Add the fish sauce and potato and simmer for 10-15 minutes or until the meat has cooked through and the potato is tender but crisp.

Add the onion, peanuts, sugar, kaffir lime leaves and tamarind liquid and simmer for 1 minute then serve.

Serves 4

A Thai curry is like a soup in consistency - watery but with plenty of flavor and chili heat. This is one of the more mellow Thai curries, with plenty of galangal and turmeric to perfume the coconut sauce.

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