“Mussaman” appeared for the first time in the reign of King Narai the Great of Ayutthaya. In its early age, it had strong influence from Persian food. The strong flavors from spices were reduced to meet Thai preference. The uniqueness is the smooth combination between sweet, salty and spicy flavors, and the strong aroma from spices such as fennels, cloves and cinnamons. The choice of meats is either beef or chicken. Mussaman was ranked fourth in the “World’s 50 Most Delicious Food” as polled by www.travel.cnn.com in 2011.
Mussaman contains high level of protein and fat, which relatively results in a higher energy. Dietary fiber from curry paste and cinnamon helps relieve flatulence and nausea. Shallots relieve fever. Tamarind juice acts as a mild laxative. Fennel acts like a carminative and expectorant. Clove relieves stomachache, flatulence and colic. Cardamom seeds cure indigestion. Mussaman Curry has phenolic content 64.04 mg GAE/100 g, hydrophilic oxygen radical absorbance capacity (H-ORAC) 1,567.10 µM Trolox equivalent/100 g, lipophilic oxygen radical absorbance capacity (L-ORAC) 98.09 µM Trolox equivalent/100 g, and total oxygen radical absorbance capacity (Total-ORAC) 1,665.19 µM Trolox equivalent/100 g.
Thai Premium Paste Massaman Curry
Preparation : (3-4 servings)
- 4 Tbsp Massaman Curry Paste (about 70g.)
- 300-350 g. Lamb or Beef
- 1 Large Potato or Sweet Potato
- 3 Tbsp. Vegetable oil
- 2 x 165 mL Coconut Cream
- 1 tsp. Rice Vinegar
- 1 Tbsp. Fish Sauce
- 1/2 Tbsp. Sugar
- Handful of Cashew Nuts or Roasted Peanuts (unsalted)
- 1 Stick Cinnamon
- 2 Pieces Star Anise (Optional)
Directions:
- Slice meat and the potato into medium-large cubes.
- Heat 1 Tbsp. of vegetable oil in a frying pan.
- Sear the meat and potatoes on a high heat turning them over frequently until they have a nice golden brown on the outside. Take them off the heat and set aside.
- Heat 2 Tbsp. Vegetable oil in a sauce pan.
- Add the Massaman Curry Paste and stir-fry until aroma develops and lower the heat.
- Add half the Coconut Cream. Bring to boil.
- Add the reserved meat and potatoes, as well as any extra spices you may be using. Then add the remaining coconut cream.
- Season with Fish Sauce, Rice Vinegar and Sugar to taste.
- Simmer for 10-15 minutes until cooked through and tender.
Note : If you're using sweet potato you may need to lessen or omit the sugar from this recipek. Also you may need to adjust the time according to the cut of meat you're using.
Allergen Information : Contains Nut and Sesame.