Mussaman curry (adapted from Greatest Ever Thai Cookbook by Judy Bastyra & Becky Johnson)
Ingredients:
2 & 1/2 cups organic coconut milk
1 & 1/2 lbs. organic stew meat like chuck, cut into 1 inch cubes
1 cup organic coconut cream
3 tbsp. Mussaman curry paste
2 tbsp. Thai fish sauce
1 tbsp. organic brown sugar
4 tbsp. tamarind juice (made by mixing tamarind paste with warm water)
6 green cardamom pods
1 cinnamon stick
1 large organic potato, cubed
1 organic onion, wedged
1/2 cup organic roasted (unsalted) peanuts
Directions:
In a large skillet, heat the coconut milk on medium until it boils. Add the cubed chuck & simmer for about 35 minutes or until tender, cover & set aside. In another pan cook the coconut cream on medium heat for 5 minutes, making sure to stir it the whole time. When the cream has separated, add the Mussaman curry paste & cook it for another 3 minutes, stirring the entire time. Combine the curry & cream mixture with the meat & coconut milk dish stirring constantly so it combines thoroughly, & cook for about 5 minutes. Add the potato, onion, cinnamon, cardamom, tamarind juice, sugar, & fish sauce. Simmer for 20 minutes. Pour the peanuts in and combine, cooking for another 5 minutes, & serve.
