This popular Thai curry is most commonly made with beef, but is wonderfully flavourful as a vegetarian dish as well. Try making your own paste instead of using the store bought varieties.
12 people made this
1 tablespoon oil
250 g baby onions, peeled
500 g baby potatoes
300 g carrots, cut into large chunks
225 g tinned whole baby button mushrooms, drained
1 cinnamon stick
1 kaffir lime leaf
1 bay leaf
250 ml coconut cream
1 tablespoon lime juice
3½ teaspoons sugar
1¼ tablespoon finely chopped Thai basil, plus extra to serve
1½ tablespoon crushed roasted peanuts
Musaman curry paste
1 tablespoon oil
1 teaspoon coriander seeds
1 teaspoon cumin seeds
½ teaspoon fennel seeds
4 cardamom seeds
5 shallots, chopped
4 garlic cloves, chopped
1¼ teaspoon finely chopped lemon grass (white part only)
1 teaspoon finely chopped galangal
4 dried long red chillies
1 teaspoon ground nutmeg
1 tsp of ground pepper
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Method Prep:20min › Cook:30min › Ready in:50min
Heat oil in frying pan over low heat. Add coriander seeds, cumin seeds, cloves, fennel seeds and cardamom seeds, and cook 1-2 minutes.
Process or pound the spices with the remaining curry paste ingredients to a smooth paste using a food processor or a mortar and pestle. Add some water if it is too thick.
Heat oil in a large saucepan. Add curry paste and cook, stirring, over medium heat for 2 minutes. Add vegetables, cinnamon stick, kaffir lime leaf, bay leaf and enough water to cover, and bring to the boil. Reduce heat and simmer, covered, stirring frequently, until vegetables are cooked (25-30 minutes).
Stir in coconut cream and cook, uncovered, for 3-4 minutes, stirring frequently, until thickened slightly. Stir in the lime juice, palm sugar and chopped basil. Add a little water if the sauce is too dry. Top with peanuts and basil leaves.