Mussaman Curry

Thai food is one of my favorite cuisines. Thanks to my husband for getting me an amazing Thai cookbook, it is now easy to cook at home as well. Some of the ingredients can be hard to find though. For help with definitions of ingredients and how to use them, read this post. The * by an ingredient means you will have to go to an Asian store to find it.

Mussaman curry is amazing with any type of meat you like. Pork, beef, chicken; it can handle it all. I personally like chicken the best, but feel free to experiment!

Mussaman Curry

1Tb peanut oil

3-4 Tb Mussaman curry (Mae Ploy brand) * (Can use less for a milder flavor)

1 can coconut milk

1 cup of meat- cooked

1 potato, cut in small bite-sized pieces

1/4 cup diced onion

Handful of Cashews or Peanuts

1/2 cup of water

1/2-1 can Green Beans (optional)

3 teas sugar

2 teas lemon juice

Jasmine Rice

Start cooking your Jasmine Rice.

Rinse 1 cup rice in a colander until water runs clear. Put in pan with 1 ½ cups liquid. (Water is the most common, but coconut milk makes a wonderful rice as well!) Combine and bring to soft boil. Reduce heat to low, cover, and simmer for 20 minutes. Remove from heat, let stand covered for 10 minutes.
Fluff w/ fork. Makes 3 cups cooked rice.

To make Mussaman:

Heat the oil in a large pan or Wok. When the oil is hot, add the curry. Heat.

Add 1 cup coconut milk, and whisk together until the curry is mixed. (picture above)

Add meat and another 1/2 cup of coconut milk, heat until boiling.

In the meantime, cook potatoes in the microwave until cooked.

Add cooked potatoes to soup. Add onion, nuts, 1/2 cup of water, and green beans. Cook until the vegetables soften.

Add 3 teas sugar, 2 teas lemon juice. Taste and season as required.

Serve over Jasmine Rice.

Serve the Mussaman over the Jasmine rice. Take a bite, close your eyes, and enjoy the flavors rolling over your tongue!