Mussamam Curry

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Preparation Time: 15 minutes
Cooking time: 30 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 4
This recipe has been visited 4500 times

Ingredients:

Metric Imperial

20 Small potatoes (I used Charlotte)

1 Pack of green beans, chopped into 3cm pieces

15 Cherry tomatoes

10 Baby sweetcorn, halved lengthways

Other veg (of your choice) - optional

Meat (of your choice) - optional

5 tbsp(s) Thai red curry paste

1 Clove of garlic

2 tbsp(s) Oil

2 cup(s) Single cream

575 ml(s) Boiling water

1 Vegetable stock cube

My go at creating Mussamam Curry

Posted by: abs on 03 August 2008

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Cooking Steps:

Chop the potatoes into bite size pieces. Finely chop the garlic. Heat the oil in a large pan and when it is hot, add the garlic and let it sizzle for a minute or so. Then add the potatoes and saute over a medium to high heat for 8 to 10 minutes.
Add the Thai red curry paste (I used "Thai Taste Gang Ped") and stir to coat the potatoes. Add the tomatoes, baby sweetcorn and green beans and stir fry for a minute or two. Mix the stock cube into the boiling water and add to the pan. Simmer for about 10minutes, until the potatoes are getting soft. Add the cream , stir well to amalgamate and simmer for another 10minutes until all the veg are soft.
Serve with sticky rice.
(If you are using other vegetables - the ones I mention are just what I had to use up! - add with the potatoes if they are "hard ones, such as parsnip or carrot. Or if they need less cooking, e.g. onion or mange tout, add when I added the green beans).
(This could have meat in it. In the case of chicken, I would add when the potatoes are being sauted but would put seafood, e.g. prawns, in at the simmering with cream stage).