Mussamam or Massamam Curry (Kaeng mus sa mun) is a Thai recipe using either chicken or beef meat with Muslim origin. The originality of this dish comes from the taste of cinnamon, usually used in desserts in Western food which makes it so aromatic.
Recipe of Mussamam Curry from the Silom Thai Cooking School – for 1 or 2 servings:
- 450g of chicken or beef
- 1 medium-size potatoe cut into squares
- 3 tablespoons of Mussamam curry paste
- 50cl of coconut milk
- Roasted peanuts (as much as you like)
- 2 dried bay leaves
- 3 cardamons
- 2 tablespoons of vegetable oil
- 1 tablespoon of palm sugar
- 3-4 tablespoons of fish sauce
- 1 tablespoon of tamarind paste
- 2.5 cm cinnamon stick
- Cut the chicken or beef into small cubes;
- In saucepan, heat oil and Mussaman curry paste until aromatic;
- Add beef or chicken, potato, onion, coconut milk, fish sauce, palm sugar, tamarind paste, bay leaves, cardamons, cinnamon stick and roasted peanuts.
- Simmer until the chicken/beef and potatoes and thoroughly and reduce the sauce until thick. Remove from heat and serve wth rice.