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Gaeng Mussaman – Mussaman Beef Curry Recipe

Gaeng Mussaman - Mussaman Beef Curry Recipe

Gaeng Mussaman – Mussaman Beef Curry Recipe

Spices such as cloves, cardamom and cinnamon were brought to Thailand by Muslim traders from Java, India and Sumatra, and dishes using these are referred to as Mussaman (Muslim) curries. This version from southern Thailand uses the basic Mussaman Curry Paste and other spices.

Ingredients :

  • 1/2 cup (125 ml) coconut cream
  • 3 tablespoons Mussaman Curry Paste
  • 1 teaspoon oil
  • 1 lb (500 g) beef sirloin
  • 2 cups (500 ml) thin coconut milk
  • 5 cardamom seeds, dry-roasted until fragrant
  • 1 cinnamon stick, about 3 in (8 cm) in length
  • 2 medium-sized potatoes (about 7 oz/ 200 g), peeled and cut into chunks
  • 1 heaped tablespoon unsalted peanuts, chopped
  • 5-10 shallots
  • 3 bay leaves
  • 2 tablespoons chopped palm sugar
  • 2 tablespoons fish sauce
  • 3 tablespoons tamarind juice
  • Sweet and Spicy Pickled Vegetables

Method :

  1. Heat the coconut cream in a saucepan over medium heat, add the Mussaman Curry Paste, reduce heat to low and simmer for 5 minutes. Turn off heat and set aside.
  2. Heat oil in a large pot or wok, then add the beef and stir-fry for 8-10 minutes, until almost cooked. Add the coconut milk and bring to a boil. Reduce heat to low and simmer gently for 10 minutes.
  3. Add all the remaining ingredients and cook until the potatoes and meat are tender. Serve accompanied by Sweet and Spicy Pickled Vegetables and rice.

Note : The potatoes provide a contrast in texture and a bland counterpoint to the spicy gravy.

Serves 4-6
Preparation time : 15 mins
Cooking time : 30 mins

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Source :
Authentic Recipes from Thailand
by Sven Krauss, Laurent Ganguillet and Vira Sanguanwong
photo by Luca Invernizzi Tettoni
introduction by William Warren

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See also Thailand Cooking “Gaeng Ped – Roast Duck Curry Recipe”