Mussaman Curry from southern Thailand
Oil - 4 dessertspoons
Shrimp paste - 1 teaspoon
Crushed garlic - 2 dessertspoons
Grated ginger - 1 dessertspoons
TCC Light Coconut Milk - 400ml
Water - 200ml
2 bruised stalks of lemongrass ( the inner white bits only)
1.5 kg of diced shoulder lamb
6 peeled and quatered potatoes
Squid brand fish sauce - 2 dessertspoons
Tamarind puree - 2 dessertspoons
Grated palm sugar (or soft brown sugar) - 1 dessertspoon
400gr can of pineapple pieces in juice
Roasted peanuts or cashews - half a cup.
Spice Mix: mix together the following spices-
Ground corriander, cumin, clove, cinnamon - 2 teaspoons each
Kashmiri Chilli, green cardamom and black pepper - 1 teaspoons each or to taste and liking.
Saute: Heat a pan and add 4 dessertspoons of oil, 8 finely chopped Shallots and fry on medium heat till golden brown. Add 1 teaspoon of shrimp paste, 2 dessertspoons crushed garlic and 1 dessertspoon grated ginger.
Stir fry this mixture on gentle heat for 2 minutes.
Simmer: Add 400ml of TCC Light Coconut Milk, 200ml of water, 2 teaspoons of sea salt, 2 bruised stalks of lemongrass, spice mix and 1.5 kg of lamb.
Cover with a lid and simmer for 1 hour.
Note: if using chicken or pork simmer for 30 minutes.
Extend: Now add 6 peeled and quartered potatoes, 2 dessertspoons of Squid brand fish sauce, 2 dessertspoons of tamarind puree, palm sugar or brown sugar and pineapple pieces with the juice.
Simmer for a further 20 minutes or until the potatoes are cooked.
Remove from heat and stir in the peanuts or cashews .
Find your nearest Asian Store