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     Title: Gaeng Mussaman (Mussaman Beef Curry)
Categories: Beef, Thai
     Yield: 4 Servings

   1/2 c  Coconut cream (125 ml)
     3 tb Mussaman curry paste
     1 ts Oil
     1 lb Beef sirloin (500 g)
     2 c  Thin coconut milk (500 ml)
     5    Cardamom seeds; dry roasted
          - until fragrant
     1    Cinnamon stick (3" / 8 cm)
     2 md Potatoes (200 g); peeled,
          - cubed
     1 tb Unsalted peanuts; chopped,
          - heaping
     5    Shallots; up to 10
     3    Bay leaves
     2 tb Palm sugar; chopped
     2 tb Fish sauce
     3 tb Tamarind juice
          Sweet and Spicy Pickled
          - Vegetables

 Preparation time: 15 minutes
 Cooking time: 30 minutes

 Heat the coconut cream in a saucepan over medium heat, add mussaman
 curry paste, reduce heat to low and simmer for 5 minutes. Turn off
 heat and set aside.

 Heat oil in large pot or wok, then add the beef and stir-fry for 8 to
 10 minutes, until almost cooked. Add the coconut milk and bring to a
 boil. Reduce heat to low and simmer gnetly for 10 minutes.

 Add all the remaining ingredients and cook until the potatoes and
 meat are tender. Serve accompanied by Sweet and Spicy Pickled
 Vegetables.

 Recipe by The Food of Thailand, Sven Krauss, 2015

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