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Mussamun Curry 01

Make Mussamun Curry 01 at home with Coconut Milk, Coconut Cream, Fish Sauce, Brown Sugar, and Potatoes Peeled And Cut Into Inch Chunks. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 5 cup
• 1 cup
• 3 tbsp
• 2 tbsp
• 2 lb
• 2 tbsp
• 1 tsp
• 1 tsp
• 1/2 cup
• 1/2 cup
• 1/2 cup

Method (preview)

1. 1

   In a large saucepan, bring the coconut milk to barely a boil over medium heat.

2. 2

   Add the beef chunks and simmer until the beef is tender, 1 hour.

3. 3

   Ina small heavy skillet over medium heat, bring the coconut cream to just boiling. Simmer for 6 to 8 minutes, stirring occasionally.

4. 4

   The cream will become fragrant as it thickens. When small drops of oil come to the surface, add curry paste and stir to dissolve.

5. 5

   Simmer for 3 to 4 minutes.

6. 6

   Scrape the curry paste into the pot with the beef; stir well. Add fish sauce, sugar, tamarind, cardamom, cinnamon and potatoes.

7. 7

   Simmer 10 minutes.

8. 8

   Add onions and peanuts and simmer until potatoes are cooked.

9. 9

   Taste and adjust seasonings, adding more sugar, fish sauce and tamarind as desired.

10. 10

    Add a little lime juice before serving.

11. 11

    For chicken, omit simmering in coconut milk step; make curry paste first, then combine with chicken and coconut milk.

12. 12

    Stem chiles and shake out seeds. Coarsely chop and place in small bowl. Add warm water to cover and soak for 20 minutes.

13. 13

    In a small skillet, dry-fry the whole spices over medium heat until darkened and fragrant, 3 to 5 minutes.

14. 14

    Stir occasionally to prevent burning.

15. 15

    Transfer to a small bowl.

16. 16

    Dry-fry the ground spices the same way, stirring often, 2 to 3 minutes.

17. 17

    Transfer to a bowl.

18. 18

    Combine with other spices and set aside.

19. 19

    Trim lemongrass stalks.

20. 20

    Cut away and discard the grassy tops, leaving a stalk 3 inches long.

21. 21

    Cut away hard root section; remove and discard tough outer leaves.

22. 22

    Slice thinly, then finely chop and put in a mortar.

23. 23

    Add galanga and grind for about 3 minutes.

24. 24

    Drain chiles and add to the mortar with the salt.

25. 25

    Grind for another 5 minutes.

26. 26

    Add garlic, onion, spices and shrimp paste and grind for another 5 minutes, or until you have a smooth paste.

27. 27

    Cover tamarind with warm water in a small bowl. Soak for 30 minutes, mashing occasionally.

28. 28

    Pour water through a fine mesh sieve into another bowl using a spoon to mash the softened pulp against the sieve, extracting as much liquid as you can.

29. 29

    Thin extracted liquid with water to the consistency of pea soup.