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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