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Mussaman Curry
Curries of the World
Mridula Baljekar
Unlike its neighbouring countries, Thailand managed to remain free from colonization by European powers. As a result, its food has no outside influence, although the Thais have borrowed cooking styles from other countries, such as India and China. Mussaman curry is one such example, which originated within the Muslim community in India.
SERVES 4-6
600ml/1 pint/2½ cups coconut milk
675g/l½lb stewing beef, cut into 2.cm/1 in chunks
250ml/8fl oz/l cup coconut cream
45ml/3 tbsp mussaman curry paste
30ml/2 tbsp Thai fish sauce
15ml/1 tbsp palm sugar or soft light brown sugar
60ml/4 tbsp tamarind juice or concentrated tamarind pulp
6 cardamom pods
2.5cm/1 in piece cinnamon stick
225g/8oz potatoes, cut into even-size chunks
1 onion, cut into wedges
50g/2oz/⅓ cup roasted peanuts
plain boiled rice, to serve
1 Bring the coconut milk to a gentle boil in a wok or large pan. Add the beef and simmer for 40 minutes, until tender.
2 Pour the coconut cream into a small pan, then cook for 5-8 minutes, stirring constantly, until an oily sheen appears on the surface. Add the Thai mussaman curry paste and cook until fragrant.
3 Stir the curry paste into the beef. Add the fish sauce, sugar, tamarind, cardamom pods, cinnamon stick, potatoes and onions. Simmer gently for 10-15 minutes. Add the peanuts and cook for a further 5 minutes. Serve with plain boiled rice.
Mridula Baljekar
Unlike its neighbouring countries, Thailand managed to remain free from colonization by European powers. As a result, its food has no outside influence, although the Thais have borrowed cooking styles from other countries, such as India and China. Mussaman curry is one such example, which originated within the Muslim community in India.
SERVES 4-6
600ml/1 pint/2½ cups coconut milk
675g/l½lb stewing beef, cut into 2.cm/1 in chunks
250ml/8fl oz/l cup coconut cream
45ml/3 tbsp mussaman curry paste
30ml/2 tbsp Thai fish sauce
15ml/1 tbsp palm sugar or soft light brown sugar
60ml/4 tbsp tamarind juice or concentrated tamarind pulp
6 cardamom pods
2.5cm/1 in piece cinnamon stick
225g/8oz potatoes, cut into even-size chunks
1 onion, cut into wedges
50g/2oz/⅓ cup roasted peanuts
plain boiled rice, to serve
1 Bring the coconut milk to a gentle boil in a wok or large pan. Add the beef and simmer for 40 minutes, until tender.
2 Pour the coconut cream into a small pan, then cook for 5-8 minutes, stirring constantly, until an oily sheen appears on the surface. Add the Thai mussaman curry paste and cook until fragrant.
3 Stir the curry paste into the beef. Add the fish sauce, sugar, tamarind, cardamom pods, cinnamon stick, potatoes and onions. Simmer gently for 10-15 minutes. Add the peanuts and cook for a further 5 minutes. Serve with plain boiled rice.