Mussaman Curry
This dish is traditionally made with beef, but chicken, lamb or beancurd can be used. It has a rich, sweet and spicy flavour and is best served with boiled rice. Mussaman curry paste is available from specialist stores or make your own.
Ingredients
- 600mI / 1 pint / 2½ cups canned coconut milk
- 675g / 1½ lb stewing steak, cut into 2.5cm / 1in chunks
- 250ml / 8fl oz / 1 cup coconut cream
- 45mI / 3 tbsp Mussaman curry paste (see Cook's Tip)
- 30ml / 2 tbsp nam pla (fish sauce)
- 15mI / 1 tbsp palm sugar
- 60mI / 4 tbsp tamarind juice
- 6 green cardamom pods
- 1 cinnamon stick
- 1 large potato, about 225g / 8oz, cut into even-size chunks
- 1 onion, cut into wedges
- 50g / 2oz / ½ cup roasted peanuts
Preparation
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- Bring the coconut milk to a gentle boil in a large saucepan. Add the beef, lower the heat and simmer for about 40 minutes until tender.
- Put the coconut cream into a pan and cook for 5-8 minutes, stirring, until it separates. Stir in the Mussaman curry paste and cook rapidly until fragrant. Add to the cooked beef, and mix well.
- Stir in the nam pla (fish sauce), sugar, tamarind juice, cardamom pods, cinnamon, potato and onion. Simmer for 15-20 minutes or until the potato is cooked. Add the peanuts and mix well. Cook for 5 minutes and serve.
COOK'S TIP
To make Mussaman curry paste, soak 12 large, seeded dried chillies, in hot water for 15 minutes. Chop finely and pound or process with 60ml / 4 tbsp shallots, 5 garlic cloves, 1 lemon grass stalk base and 30ml / 2 tbsp chopped galangal. Put 5ml / 1 tsp cumin seeds, 15ml / 1 tbsp coriander seeds, 2 cloves and 6 black peppercorns in a pan; dry fry over a low heat for 1-2 minutes. Grind to a powder; add 5mI / 1 tsp shrimp paste (blachan), 5ml / 1 tsp salt, 5ml / 1 tsp sugar and 30ml / 2 tbsp vegetable oil. Stir in the shallot mixture to make a paste.
Serves 4-6.