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Put the coconut milk, 1/4 of the coconut cream and the salt in a large pot and bring to the boil.
Add the beef, cinnamon stick, bay leaves and cardamon pods. Cover and simmer for 30-40 mins until tender.
In a seperate pan boil the remaining coconut cream until it seperates, then add the curry paste and stir-fry over a medium heat for 10mins - the colour should be almost mahogany. Do not allow the paste to burn! Add the fish sauce and sugar to this and cook another 2-3 mins. Stir in the tamarind water and combine all with the beef mixture.
Simmer another 5mins and check the seasoning -it should be sweet, salty and slightly sour.
Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
Mussaman Curry (gaeng mussaman)
Submitted by Krish 11 June 2009
Serve with plain rice (either jasmine or basmati) in a deep bowl - the sauce should be fairly thin and soup-like. If you can handle the heat then a few thinly sliced red chillis, a sprinkle of fresh coriander or thai basil and maybe a swirl of coconut cream would be good!
Ingredients
For the paste:,6 large red chillis (de-seeded),6 shallots,6 garlic cloves,1 tsp sliced ginger,2 tbls coriander root,1/2 tsp lime zest,1 tsp white pepper,4 tsp ground coriander seed,2 tsp ground cumin,2 tsp cinnamon,1 tsp nutmeg,1 tsp salt,4 cloves ,3 green cardamon pods ,4 blades of mace,(dry roast and grind the last three - and blend all ingredients together in a food processor with a little water to give a fine paste),,300g braising steak,750ml coconut milk,1l coconut cream,2.5 cm cinnamon stick,6 bay leaves,2 green cardamon pods,5 medium white potatoes,12 pickling onions,45ml fish sauce,3 tbls dark brown sugar,4 tbls unsalted peanuts - roasted,45 ml thick tamarind water,
Method
Peel and quarter the potatoes and shallow fry them, with the peeled onions, in a little oil (or deep fry) until golden in colour. Do the same with the beef until brown. Drain on absorbant paper.Put the coconut milk, 1/4 of the coconut cream and the salt in a large pot and bring to the boil.
Add the beef, cinnamon stick, bay leaves and cardamon pods. Cover and simmer for 30-40 mins until tender.
In a seperate pan boil the remaining coconut cream until it seperates, then add the curry paste and stir-fry over a medium heat for 10mins - the colour should be almost mahogany. Do not allow the paste to burn! Add the fish sauce and sugar to this and cook another 2-3 mins. Stir in the tamarind water and combine all with the beef mixture.
Simmer another 5mins and check the seasoning -it should be sweet, salty and slightly sour.
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
