Mussaman Curry

Mussaman Curry
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Mussaman Curry

Mussaman Curry

In India this curry is traditionally made with beef but chicken or lamb can be used, or you can make a vegetarian version using tofu. It is very rich with a sweet and spicy flavour.
Cook Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
Course Dinner, Lunch, Main Course
Cuisine Indian
Servings 4 people


  • 1 Large saucepan
  • 1 Small saucepan



  • 600 ml coconut cream
  • 700 grams stewing steak cut into 2.5 cm cubes


  • 250 ml coconut cream
  • 3 tbsp Mussaman curry paste see separate recipe link in the notes
  • ½ tbsp fish sauce
  • 1 tbsp palm sugar raw sugar can be used
  • 4 tbsp tamarind juice
  • 6 whole cardamom pods crushed
  • 4 whole cinnamon stick
  • 4 whole potatoes medium size cut into 2.5cm cubes
  • 1 whole brown onion cut into wedges
  • 50 g roasted peanuts

Serve with

  • 500 grams rice steamed or boiled


  • 4 sprigs rosemary


Cook meat

  • In a large saucepan, bring the coconut cream to a gentle boil
    600 ml coconut cream
  • Add the beef and simmer until tender - approximately 45 minutes.
    700 grams stewing steak

Prepare curry

  • Put the coconut cream into a small saucepan
    250 ml coconut cream
  • Cook for about 5-8 minutes, stirring constantly until it separates.
  • Add the mussaman curry paste and fry until fragrant.
    3 tbsp Mussaman curry paste
  • Now add the cooked curry paste to the pan containing the cooked beef.
  • Add the fish sauce, sugar, tamarind juice, cardamom pods, cinnamon stick, potato chunks and onion wedges. Simmer for 10-15 minutes or until the potatoes are cooked.
    ½ tbsp fish sauce, 1 tbsp palm sugar, 4 tbsp tamarind juice, 6 whole cardamom pods, 4 whole cinnamon stick, 4 whole potatoes, 1 whole brown onion
  • Add the roasted peanuts and cook for a further 5 minutes.
    50 g roasted peanuts


  • Serve with rice and garnish with rosemary
    500 grams rice, 4 sprigs rosemary


Mussaman curry paste is used to make the Thai version of a Muslim curry.
Keyword Curry, Mussaman
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