Gaenf Mussamun

Gaenf Mussamun is a beloved Northern Thai curry known for its distinctive dry, nutty texture and deep savory flavor. Unlike watery curries, this dish features a thick sauce enriched with roasted peanuts and coconut milk, creating a luxurious coating for tender chunks of beef. The aromatic Mussamun curry paste provides a subtle heat balanced by the sweetness of palm sugar and the tartness of tamarind. It&# 226;ÂÂs an ideal comfort food for chilly evenings or family gatherings. Serve it hot over steamed jasmine rice to soak up every drop of the flavorful sauce.

Cooking Method: Boiling, Roasting, Stewing, Stir Frying

Cuisine: Thai

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 567.5

Dietary: Gluten-free

Description

Gaenf Mussamun is a beloved Northern Thai curry known for its distinctive dry, nutty texture and deep savory flavor. Unlike watery curries, this dish features a thick sauce enriched with roasted peanuts and coconut milk, creating a luxurious coating for tender chunks of beef. The aromatic Mussamun curry paste provides a subtle heat balanced by the sweetness of palm sugar and the tartness of tamarind. It&# 226;ÂÂs an ideal comfort food for chilly evenings or family gatherings. Serve it hot over steamed jasmine rice to soak up every drop of the flavorful sauce.

Ingredients

2 lbs Stewing beef, cut into chunks
3 cups Coconut milk
2 small Onions, cut into wedges
3.5 tablespoons Mussamun curry paste
1 teaspoons Tamarind juice or lime juice
3 tablespoons Fish sauce (Nam Pla)
1 tablespoons Sugar (palm sugar preferred)
0.5 cups Fresh roasted peanuts
0.5 cups Cooking oil

Directions

1
Heat oil in a large heavy-bottomed pot or Dutch oven over medium heat.
2
Add the beef chunks and brown them on all sides, about 5 minutes.
3
Pour in the coconut milk and bring the mixture to a boil.
4
Reduce the heat to low, cover, and simmer until the beef is fork-tender, about 2 hours. Add a little water or extra coconut milk if the liquid reduces too much.
5
Meanwhile, transfer 1/2 cup of the hot cooking liquid from the pot to a small saucepan.
6
Stir in the Mussamun curry paste into the small saucepan and cook over low heat for 2 minutes, stirring frequently, until fragrant.
7
Return the curry paste mixture to the main pot with the beef.
8
Add the fish sauce, sugar, onions, potatoes, and roasted peanuts to the pot.
9
Cover and simmer for another 15-20 minutes, or until the potatoes and peanuts are tender.
10
Stir in the tamarind or lime juice and remove from heat.
11
Serve hot with steamed jasmine rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 567.5kcal

% Daily Value *
Total Fat 34.0g53%
Saturated Fat 13.6g68%
Cholesterol 177.1mg60%
Sodium 163.4mg7%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 59.0g118%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

**Meat Substitution:** While traditional Gaenf Mussamun uses beef, you can use chicken thighs instead. If using chicken, reduce the initial simmering time to 20-30 minutes until cooked through before adding the vegetables.

**Curry Paste:** Authentic Mussamun paste contains roasted peanuts and spices like lemongrass, galangal, and kaffir lime leaves. If you cannot find Mussamun paste, a mix of red curry paste and extra roasted peanuts can approximate the flavor, though it will be spicier.

**Storage:** This curry tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if the sauce has thickened too much.

**Texture Tip:** The key to this dish is the "dry" curry texture. Do not add too much extra liquid; the sauce should coat the ingredients thickly rather than swimming in broth.

Keywords: thai curry, beef curry, mussamun, gaenf, northern thai, peanut curry, coconut milk, tamarind, comfort food, dinner recipe, spicy, nutty, simmered beef, potatoes, fish sauce

Read it online: https://www.chefs-mate.com/recipe/gaenf-mussamun/