Asian

Mussuman Curry is for Dinner.

Mussuman Curry takes 10 minutes to prepare.

Mussuman Curry takes 20 minutes to cook.

Mussuman Curry makes 6 servings.

The ingredients for Mussuman Curry are:

Main Course:
3 tbs Canola Oil
One Medium White Onion - Sliced
One Large White Potato - Diced
1/2 Can Coconut Milk
1/2 Can Lite Coconut Milk
2/3 C Massaman Curry Paste (Recipe below)
One Chicken Breast - Very thinly sliced
3 tbs Peanuts
Fish Sauce to taste (~1 tbs for us)
Jaggery (or raw sugar) to taste (~1 tbs for us)

Massaman Curry Paste - Shortcut version based off of "Real Thai" by Nancie McDermott:
2 tsp whole cumin seeds
1 tsp whole coriander seeds
1 tsp whole peppercorns
1 tsp whole cloves
1 tsp mace
1 tsp nutmeg
1 tsp cinnamon
1 tsp cardamon
1/3 C Dried Red Chilies (rehydrated)
1/2 C Onions or Shallots
1/2 C Garlic
1 Tbs Shrimp Paste
3 stalks lemongrass
1 heaping tbs galanga (or fresh ginger)
2 tsp salt

Here is how you make Mussuman Curry:

Set your stove to Med; and preheat the canola oil.Add the onions to the pan and "sweat them". Increase heat to Med-High and add potato and cook until potato cooked through. (Onions will be translucent and amber colored.)Put the onions and potato aside.Add a little coconut milk to the pan, dissolve curry into coconut milk.Add the chicken and cook chicken in coconut milk until cooked through.Add the peanuts, onions and potato back to the pan; heat throughServe!Massaman Curry Paste:Dry fry the spices until fragrant (3-5 min). Put aside. When cool, grind in a coffee grinder.Remove the tough outer leaves and grassy top to the lemon grass.Grind the garlic, onions and lemongrass in a food processor. Add the chilies and grind. Add the spices, salt and shrimp paste.We make a huge quantity and store it in the refrigerator in a glass jar. Anytime we are short on time we just whip up a curry and serve it over brown rice. We routinely add whatever veggies we have into the curry too.Serving Size: 6 ServingsNumber of Servings: 6Recipe submitted by SparkPeople user KATYDID5283.

The nutritional information for Mussuman Curry is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 258.1

• Total Fat: 18.5 g
• Cholesterol: 18.3 mg
• Sodium: 329.3 mg
• Total Carbs: 10.0 g
• Dietary Fiber: 2.5 g
• Protein: 13.0 g

Mussuman Curry is Asian cuisine.