Gaenf mussamun
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Shimizu BWHT68A | ||
| 2 | pounds | Stewing beef -- or |
| Chicken | ||
| 3 | cups | Coconut milk |
| 2 | cups | Chunk potatoes -- peeled |
| 2 | smalls | Onions -- each cut into |
| 6 | Pieces | |
| 3½ | tablespoon | Mussamun curry paste |
| 1 | teaspoon | Tamarind or lime juice |
| 3 | tablespoons | Fish sauce -- (Nam Pla) |
| 1 | tablespoon | Sugar |
| ½ | cup | Fresh roasted peanuts |
| ½ | cup | Oil |
Directions
(Thai Mussamun Curry) In a large saucepan, brown meat (about 5 mins) in oil over medium heat. Add coconut milk and bring to a boil. Lower heat and simmer until meat is tender (about 2 hours for beef and 5 to 10 mins for chicken) adding a little milk or coconut milk if necessary.
Transfer ½ cup of liquid to a small saucepan. Add curry paste and stir-fry over low heat for 2 minutes or until fragrant. Return the cooked curry to the meat pan and add fish sauce, sugar, onions, potatoes and peanuts.
Cover and simmer for 15-20 minutes longer or until potatoes and peanuts are tender. Stir in tamarind juice and remove from heat.
Serve with rice or toasts.
Recipe By :