Southern Thai beef curry (Musaman Neua)


This dish takes some time to cook (around two hours) to produce a thick creamy curry, using coconut milk.  Like “stews”, it is cooked when the potatoes are soft when prodded with a fork.  The quantities in this recipe are for four people and you can keep it gently simmering for quite some time till all the guests arrive.  Serve in a large bowl in the center of the table and eat with steamed jasmine rice.

IngredientsServes 4
Diced chuck500 gm
Musaman curry paste60 gm
Coconut milk600 ml (tinned)
Potato (quartered)250 gm
Onion (chopped)200 gm
Roasted peanut100 gm
Fish sauce50 ml
Sugar4 dspns
Tamarind water50 ml
Oil50 ml
Water200 ml
Peanut paste1 dspn

Cooking Method

Cut chuck into 3 cm cubes and stew gently for one hour.  In a big pot fry the curry paste with the oil for two minutes over medium heat.  Add onion, stewed meat, coconut milk, potatoes, peanuts, water and peanut paste.  Stir, bring to the boil then cook slowly over a medium heat for 30 minutes, stirring occasionally to stop burning.  Now add the fish sauce, tamarind water and sugar and simmer gently over a low heat.  Serve with rice.