Mussaman Curry

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Description:

Spices such as cardamom and cinnamon were brought to thailand by Muslim traders, and dishes using these spices are referred to as Mussaman (Muslim) curries. This version from Southern Thailand uses the basic Mussaman curry paste and other spices. The potatoes provide a contrast in texture and a bland counterpoint to the spicy gravy.

Prep:

15 mins

Servings:

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Submitted by:

Naomi

Ingredients

Tblspns Mussaman curry paste

1/2

cup coconut cream

pound beef sirloin or stewing beef

cups thin coconut milk

cardamom seeds, roasted until fragrant

cinnamon stick about 3 inches in length

medium sized potatoes, peeled and cut into large chunks

heaped tblspn unsalted peanuts, chopped

shallots

bay leaves

tblspns chopped palm sugar

tblspns fish sauce

tblspns tamaring juice

Directions

Cook the curry paste and coconut cream together for 5 mins, then add the beef and fry for 8-10 mins. Add the rest of the coconut milk, bring to the boil and immer gently for 10 mins.

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Add all the remaining ingredients and cook until the potoatoes and meat are tender.

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Serve accompanied by sliced pickeld ginger, pickled vegetables and rice.

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