thai mussaman curry

yum yum and yummy !! a little bit of fiddling but definately worth it I have never used shrimp paste before and it smelt disgusting ! but certainly is needed and i found the tamarind water a bit of a suprise but am looking forward to using them again i think it was the best dish ive cooked yet !!

Method

chop the meat into small bite size pieces and place in deep pan with 1 can of cocnut milk equal amount of water the black cardomom pods,cinnamon and 1 teaspoon salt leave to simmer for 2 hrs. While the meat is cooking get busy making your paste first heat your wok and toss in your chillies until lightly toasted place them into mortar and pestal
do the same with the coriander cumin,cardomom seeds,cloves & cinnamon shake around until lightly toasted and add to the chilli grind to a fine powder ! heat oil in pan add roughly chopped onion and garlic and cook til brown around 20mins add the shrimp paste and ground spices & fry it all for about 2-3 mins place mixture in food processor if you have one i used a slender blender add the remaining ingrediants and blend to smooth paste .
Now peel your potatoes and chop into bite size peices.and peel the shallots and split in half.
after 2hrs take out the cardomom pods and cinnamon stick and stir in the rest of the coconut milk potatoes,curry paste fish sauce,tamarind water sugar,shallots simmer gently until potatoes are soft about 30mins
serve when reasdy i cooked some rice to serve it with but it doesnt really need it !

• Meat