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Thursday, December 20, 2012,10:51 PM by
D.Sumithra

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MUSSAMUN CURRY

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
50 minutes

Preparation Method :

  • To make curry paste: dry-fry or roast cardamom, nutmeg, coriander seeds and cumin in a pan over low heat until fragrant. Remove from the heat.
  • Transfer to a mortar and pound to a fine powder. Add shallots and garlic, pound well.
  • Add mussamun curry paste; continue pounding until a smooth paste is obtained.
  • Place a pot of water over medium heat and bring to the boil.
  • Boil TVP until tender, remove and transfer to soak in cold water for a few minutes. Squeeze to dry, cut into pieces and set aside.
  • Boil coconut cream over medium heat until boiling and oil surfaces.
  • Sauté curry paste until fragrant and red oil surfaces. Add 1 cup of coconut milk and stir.
  • Transfer to a pot and bring back to medium heat. Boil until red oil surfaces, add cooked TVP and potato.
  • Season to taste with seasoning sauce, light soy sauce, tamarind juice, palm sugar and salt.
  • The curry should have a taste of sour, salty and sweet. Add in bay leaves, pineapple and onion.
  • Pour in the remaining coconut liquid and continue cooking peanut and turn off the heat.
  • Dip out into a serving dish, garnish with bay leaves and peanut and sput chilies before serving.

INGREDIENTS

  • 75 grams large-sized textured vegetables protein (TVP)
  • 100 grams coconut cream
  • 250 ml coconut milk
  • ½ potatoes cut into 1.5cm cubes
  • ½ tablespoon seasoning sauce
  • 1 tablespoon light soy sauce
  • 2 tablespoons tamarind juice
  • 2 tablespoons palm sugar
  • 1 teaspoon sea salt
  • 2 bay leaves
  • 150 grams phuket pineapple, cut into 1.5cm, cubes
  • 1 onions cut into 1.5cm cubes
  • 2 tablespoons roasted peanut 
  • Bay leaves and diagonally -cut red spur chilies for garnish

Curry paste

  • 2 pods cardamom
  • 1 nutmeg
  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin
  • 2 shallots, sliced
  • 10 cloves Thai garlic, peeled
  • 1 tablespoon mussamun curry paste

17 comments for “Mussamun Curry”

  • Posted Sunday, February 12, 2023 at 2:33:54 AM

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