Mussamum Curry PasteYou are here: Home » Somerset Food » Mussamum Curry Paste
Inspired by a David Thompson class that we went to years ago, and following his instructions the paste is made from scratch. A number of different spices are dry roasted and bound together with other aromatics. Just needs to be reheated and mixed with Kara Coconut Cream, preferably in the tetra pack and available from the Supermarket, added to cooked meat and/or vegetables.
Fresh - when mixed with coconut cream is enough to do 6 portions.
Ingredients: Cardamon pods, coriander seeds, cumin seeds, cassia bark, mace, Peanut oil, chilles, garlic, onion, ginger Fish sauce, tamarind, plamsugar, bay leaves
Recommended Cooking Method:
- empty the jar contents into a saucepan and whisk in 500mls of Kara Coconut Cream ( preferably the one in the tetra pack rather than the can). When well mixed, bring to the boil, stirring constantly. Fry or roast seperately what ever meat or vegetables you want to use, and when cooked add to the sauce and serve with rice. We use it with chicken, duck, fish, beef, lamb and sometimes just roasted root vegetables.