Recipe

Mussamum Curry Recipe

	Trevorst / All my dishes 2 years ago A spicy thai curry that has it's roots in Indian cooking Prep:12m Cook:20m Servings:4	Trevorst
	thai spicy

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Fans

vvskgn

kukla

Ingredients

1 cans Coconut Milk

1 1/2 tablespoon tablespoons mussamun curry paste store-bought or homemade (See my Mussamum curry paste recipe)

1 pound boneless chicken thighs or breasts cut into thin strips

1/2 large potato peeled and cut into bite-size chunks (about 1 1\2 cups)

1 carrot sliced in 1/4 width

1/2 medium onion halved lengthwise and sliced lengthwise into thick wedges

1/4 cup dry-roasted salted peanuts

2 cinnamon sticks each about 3 inches long

1 1/2 tablespoons tablespoons fish sauce

1 1/2 tablespoons tablespoons palm sugar or light or dark brown sugar

1 1/2 tablespoons tablespoons tamarind liquid

1/8 teaspoon Salt

1 tablespoons Lime Juice fresh Squeezed

Directions

In a large wok or Dutch oven, bring 1\2 cup of the thick coconut milk to a boil over medium-high heat.

Add the curry paste and cook about a minute, blending the paste into the coconut milk.

Add the chicken and cook for a couple of minutes, stirring often, until the chicken begins to change color.

Remove the chicken to a bowl and reserve.

Add all the remaining ingredients except lime juice and bring to a boil.

Reduce the heat to maintain a simmer and cook 15 to 20 minutes, until the potato and carrots are tender

add the chicken back to the pot and cook for 3 -4 minutes until cooked through.

Add 1 tablespoon lime juice and stir well. Taste and add more, if desired.

Remove from the heat and let stand 10 minutes.

Serve hot with Jasmin Rice

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Comments

sunny 2 years ago said:
Great first post!!

trevorst 2 years ago said:
Just a note to add that this recipe is also great with a Pork tenderloin or beef ... Prepare in the same way as the chicken. Also one thing that I didn't add to the recipe as it is something I do to all my Asian food is marinate the meat in one Tbls each of Corn Starch, Dry Sherry or Rice Wine and Soy Sauce (Fish Sauce for Thai. It makes such a difference in how tender the meat turns out. Mix the ingredients together until a smooth paste then drop the thin sliced meats in and mix well until all the meat is coated. When ready to cook just add to the wok no need to drain as the meat absorbs almost all of it. leave in marinade anywhere from 15 mins to 2 hours.

kukla 2 years ago said:
Great idea sealing the curry paste in a zip-lock bag, freezing it, and breaking off a piece as needed! We eat curry quite regularly in this house (Hubby from Scotland....second home of curries ?? :) Thanks for the post, Trevorst!

vvskgn 2 years ago said:
I can almost taste it. Thanks for posting this recipe.