Musaman Chicken Curry – couldn’t be any easier
Musaman curry is very easy to make and oh so delicious. It can be made vegetarian or with chicken beef or even Shrimp if you like
If you are not familiar with Thai food, this is a great one to start with. It is very easy to make and I’ve never met anyone yet who did not eat all of it. Even my kids will eat it without complaining one bit. Savannah actually walked into the kitchen today when I was cooking it and said "What is that delicious smell!" and was excited to eat it. How’s that for a recommendation!
It is kind of like a peanut sauce Thai stew.
There are a few specialty ingredients, they are very cheep and last forever, but you do have to have them to make the Musaman.
MUSAMAN CURRY: 4-6 serving depending on if you are serving anything else with it.
2 Tbls vegetable oil
3 Tbls Red Curry Paste (specialty stores will carry this)
1 Can Coconut Milk (about 14 oz)
6-7 oz of Water
1 Lbs Chicken – or less if you are trying to conserve. It really tastes just as good with or without it. If you do not use the chicken, increase the potatoes by 50%.
2 Medium potatoes (if you are using meat – 3 if you are going vegetarian)
2 Large Carrots
2 Tbls Fish Sauce (specialty store)
4+ Tbls Sugar
2 Tbls Tamarind Liquid (specialty store)
1/3 Cup peanuts
1/3 Cup Cashews (I like the cashews better and would even just do all cashews if I was not worried about the price at all. Cashews can be more expensive than peanuts.
PREP WORK
Take the potatoes, carrots, and then the chicken into 1 inch cubes.
Now your ready to cook
Over medium heat in a large pot with a lid, add the oil and the curry paste. Heat until you can smell the curry and it starts to bubble. Stir constantly.
Add 1/3 of the coconut milk and stir into the curry. Keep stirring until it is mixed together and starts to bubble again.
Add the chicken and stir fry until the outside of the chicken is no longer pinkish
Now, add the rest of the coconut milk, and while that is heating through fill the coconut milk can half full of water, and wish it around so you get all the milk you can, then poor it into the mix as well. Keep Stirring.
Now put in the potatoes and carrots (you should add them right as the pink goes away in the chicken so you will need to have them cut before hand. If you try to chop them now the chicken will get over cooked waiting for you to get done.
Add the fish sauce, sugar, tamarind, and peanuts and cashews.
The potatoes will stick up above the liquid a little. They will get covered as it cooks more.
Stir all together and reduce the heat to a simmer. Let it go for about 25 more minutes.
Now remove from heat
You can eat it an start enjoying it right now, or you can save it for later. The longer it waits the better the flavors will mix. It is kind of like clam chowder, it should age about 24 hours before serving. But if you cannot resist, you can still enjoy it now. This make as a great hold over meal for those busy days when you still want to eat something delicious but fast.
This has just a bit of a kick to it, but not bad at all. If you are a little more sensitive to the spice you can reduce the amount of curry used.
Be Healthy – Enjoy Life!
Matthew Stearmer
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A tasteful and delicious food Musaman Chicken Curry – couldn’t be any easier.Thanks for giving me an opportunity to know about how to prepare this.