Thai mussamun curry bwht68a

4 servings

Ingredients

Quantity Ingredient
2 pounds Stewing beef or -- boneless
Chicken
3 cups Coconut milk
2 cups Peeled -- chunk potatoes
2 smalls Onions -- cut 6 pieces each
1 teaspoon Tamarind or lime juice
1 tablespoon Sugar
½ cup Fresh roasted peanuts
½ cup Oil

Directions

3-4 T Mussamun curry paste 3-4 T fish sauce *Gaeng Mussamun 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 5-10 mins for chicken) adding a little water 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 of until potatoes and peanuts are tender. Stir in tamarind juice and remove from heat.

Serve with rice or toasts. From Gail Shimizu. MM:MK VMXV03A.

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