Early accounts called the dish “Mussulman curry”; “Mussalman” being an archaic form of the word Muslim. The spices in this curry are not frequently used in Thai curries; - cardamom, cinnamon, cloves, star anise, cumin, bay leaves, nutmeg and mace. In the 17th century they would have been brought to Thailand by predominately Muslim traders from the Middle East. Over time they were combined with local produce such as dried chili, lemongrass, galangal, white pepper, shallots and garlic making it a hybrid addition to the Thai curry range
You'll need
Instructions
The Spice Mix 150ml Oil 1350ml Water 1.5kg Beef 300g potatoes 300ml Coconut Milk Optional – Dollop of butter while cooking and Coriander to Garnish
Two recommended Methods - Dinner on the table in minutes - On high heat, fry the beef in the oil until barely cooked. Remove from pan. Keep aside. Add water, spice mix, potatoes (small cubes) and coconut milk to pan and simmer until the potatoes are nearly cooked through. Finally return the beef to the pan and cook through.
Unctuous, slow cook method - Preheat oven 160c. Cut stewing beef and potatoes into large 20-30mm cubes. In a flameproof casserole pot, fry the beef in the oil to seal only. Add all other ingredients and put in oven with lid on and cook for about 3 hours.
Garnish if Desired
SERVES 8 TO 12
Tips - Option 1 best with premium cuts, where as Option 2 best with budget Stewing meat, ask your butcher for advice if you are unsure. Also great with Duck, Tofu, Mutton & Chicken Allergens - Soy
