Mussaman Curry

I have been a long time fan of Thai spice paste and have enjoyed the red curry and green curry often. I recently discovered masaman curry. Where has this been all my life?? It’s totally different than other spice pastes because it doesn’t have heat. It’s a really tasty blend of warm spices like lemongrass, coriander, cardamom, cinnamon, cumin, etc. The stuff is delicious. It is traditionally prepared as a simple beef and potato stew. What is better than that?? Lately in dishes like that I’ve been substituting marinated tofu and/or roasted mushrooms for the beef. Just as yummy!

I found a different version from a different region, so I decided to try it. It’s very similar with more spices and flavors in addition to the masman paste.

Mussaman Curry
Serves: 4
  • 1 red onion diced
  • 2 potatoes cut into bite sized pieces
  • 6 smallish carrots cut into bite sized pieces
  • 1 TB oil
  • 1 cup vegetable stock
  • 1 can coconut milk
  • 3 TB masman curry paste
  • 2 TB fish sauce
  • 3 TB lime juice
  • ½ tsp cardamom
  • ¼ tsp cinnamon
  • 1 cup tofu (pressed, cubed, marinated, sauteed)
  • 1 cup roasted sliced mushrooms
  • ¼ cup peanuts
  1. Heat oil in pot to medium. Add onion. Cook until tender for about 10-15 minutes. Add stock, coconut milk, potatoes, carrots, spice paste, cinnamon, cardamom, fish sauce, and lime juice. Bring to bubble. Cover and simmer for at least 45 minutes. Add tofu and mushrooms. Simmer for at least another 20 minutes. Add peanuts during the last 5 minutes of cooking.
  2. Optional: Serve with rice.

I  used several little multi-colored fingerlings as opposed to the usual russets. I couldn’t resist the “pretty” factor in this typically brown dish. 🙂 This dish also stands up to heat, so I added hot pepper to my bowl along with some chives. Bonus: This makes great tasting leftovers.


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