Mussaman Curry (“Mussamun Nuea” )

A rich traditional Thai Muslim dish.


2 chicken breasts cut into very thin strips

1 onion sliced in thin shreds

1 clove garlic, crushed

6 potatoes, peeled and crinkle cut in cubes

½ acorn squash, peeled and crinkle cut in cubes

Curry Sauce:

2 (13 ounce) cans coconut milk

1 1/3 Tablespoons Mussaman curry paste

1 (8 ounce) can tomato paste

6 Tablespoons fish sauce

1 Tablespoon granulated stevia or monk fruit (optional sweetener)


Combine sauce ingredients in a medium size soup pot and simmer.  Chop raw meat and veggies, simmer in sauce until tender (15-20 minutes). Stir in peanuts just before serving in wide bowls over a cup of warm rice. Garnish with a little something green. Basil looks similar to kafir lime leaf which is way harder to find. “Close” is good enough in horseshoes …and hand grenades. And it’s good enough for garnish!