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Mussaman curry

Prawn curry

• 500 GRAM BEEF FILLET, in large cubes
• 2 CUPS COCONUT MILK
• 3 TBSP MUSSAMAN CURRY PASTE
• 2 TBSP FISH SAUCE
• 3 POTATOES, peeled and cut
• 1 ONION, chopped
• 50 GRAM PEANUTS, chopped
• 1 TBSP PALM SUGAR
• 4 TBSP TAMARIND PULP

• 1 KG PRAWNS, shelled
• 1 TBSP PRAWN PASTE
• 2 CLOVES GARLIC, chopped
• 1 ONION, chopped
• 2 STEMS LEMON GRASS, chopped
• 2 GREEN CHILLIES, chopped
• 1 1/2 CUP COCONUT MILK
• BUNCH OF SPRING ONIONS, chopped
• PIECE OF GINGERROOT, grated
• 10 QUAIL'S EGGS

Bring the coconut milk to the boil and add the beef, the onion and the potatoes. Simmer for 15 minutes. Take the beef and potatoes out of the coconut milk and boil the coconut milk on high heat until oil appears on the surface (stir well). Add the curry paste, the fish sauce, the palm sugar, the tamarind, the potatoes and the beef, heat thoroughly and sprinkle with peanut.

Boil the quail's eggs 6 minutes and peel and half them. Stir fry the onion, chillies, and garlic until soft. Add lemon grass, ginger and shrimp paste. Add the prawns and stir fry 1 minute. Add the coconut milk and pepper and salt to taste and bring to the boil; simmer for 5 minutes. Put the quail's eggs on top and sprinkle with green onions.

Even though the Thai have always remained independent and as a consequence, there recipes have less influences from abroad than others, still you find traces from China and India. This recipe was imported into Thailand by the Muslim community in India.