Mussaman Curry

Name: Mussaman Curry
Yield: Serves Four to Six
Cuisine: Thailand
Ingredients: 600 ml/1 pint/2½ cups coconut milk; 675 g/1½ lb stewing steak; 45 ml/3 tbsp Mussaman curry paste; 250 ml/8 fl oz/1 cup coconut cream; 15 ml/1 tbsp palm sugar or light muscovado (brown) sugar; 30 ml/2 tbsp Thai fish sauce; 1 onion, cut into wedges; 1 large potato, about 225 g/8 oz, cut into even chunks; 50 g/2 oz/½ cup roasted peanuts; 60 ml/4 tbsp tamarind juice (tamarind paste mixed with warm water); 1 cinnamon stick; 6 green cardamom pods

Preparation info

Serves
Four to Six

Difficulty
Medium

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

This dish is traditionally based on beef, but chicken, lamb or tofu can be used instead. It has a rich, sweet and spicy flavour and is best served with boiled rice. Mussaman curry paste is available from specialist stores.

Ingredients

675 g/1½ lb stewing steak
600 ml/1

Asia
Thailand
Main course
Stew
South East Asia
Spicy
Gluten-free

Method

Trim off any excess fat from the stewing steak, then, using a sharp knife, cut it into 2.5cm/1 in chunks.
Pour the coconut milk into a large, heavy pan and bring to the boil over a medium heat. Add the chunks of beef, reduce the heat to low, partially cover the pan and