Thai Food Recipe: Mussaman (Mussaman Curry)
Gang Mussaman (Mussaman Curry)
Paste Ingredients:
7 dried red pepper (big size)
10 roasted red onions
2 roasted garlic
1 tbsp. sliced lemongrass (roasted)
1/2 tsp. roasted galangal
5 coriander roots (sliced)
1/2 tsp. salt
1 tsp. shrimp paste
1 tbsp. coriander seed
1/2 tsp. fennel
3 camphor seed
3 cloves
1 piece cinnamon (1/2 inch)
Making Paste:
1. Roast coriander seed, fennel, camphor seed, cloves, and cinnamon until it turns yellow. Then ground all of them together.
2. Next. finely ground dried red chili peppers, onions, garlic, galangal, lemongrass, coriander roots, salt and shrimp paste. Now mix it with number 1 ingredients. Leave the paste in a bowl.
Curry Ingredients:
1 cup beef, chicken or pork (beef is recommended)
4 tbsp. fish sauce
1/2 cup palm sugar
1 tbsp. kaffir lime juice
1/2 cup non-dried ripe tamarind juice (mix tamarind with hot water)
1/2 cup roasted peanut
1/2 cup potato or sweet potato (cooked)
2-3 onions
4 camphor leaves
3 camphor seed
1 and 1/2 cup coconut cream
2 cups coconut milk
Cooking Instructions:
1. Cook chicken in boiling coconut milk until it’s soft. Use low heat.
2. In a different pot, boil coconut cream until it’s boiling. Stir the paste that already made from above instruction in coconut cream until it smells nice.
3. Mix the meat and coconut milk from number 1 together with number 2 pot then put fish sauce.
4. When it’s boiling, add sugar, tamarind juice, kaffir lime juice.
5. Add crushed roasted peanut. Cook until the soup get enough thick.
6. Put potato, onions, camphor leaves and camphor seed. Cook for another 5 minutes then turn off the fire.
It’s quite difficult, isn’t it? If you can find instant paste, here is another cooking instruction.
Prepare:
50 g. mussaman curry paste
3 chicken drumsticks
8 oz coconut cream
1 tbsp. fish sauce
1 tbsp. palm sugar
2 tbsp. granulated sugar
2 tbsp. non-dried ripe tamarind juice (mix it with hot water and take the juice)
1 onion (cut 4 pieces)
1 potato (cut)
1 tsp. roasted peanut (crushed)
15 raw peanuts
1/2 tsp. fennel
Cooking Instructions:
1. Boil 4 oz of coconut cream on low heat for 7 minutes with instant paste, raw peanuts, potato, chicken, onion and crushed roasted peanut.
2. Cook for 20 minutes. Add another 4 oz of coconut cream, fish sauce, sugar, and tamarind juice.
3. Mix it together.
4. After 20 minutes, turn of the fire. Serve the curry with jasmine rice, bread or roti.
