Results tagged “lime juice” from NoMuse

Prep time: 30 minutes
Total time: About 2 hours
Makes: about 10 servings

5 cups light coconut milk
2 pounds pork steak cut into small pieces
1 cup coconut cream
1/3 cup mussamun curry paste
2 tablespoons Splenda
3 tablespoons tamarind liquid
12 whole cardamom pods
6 cinnamon sticks
2 pounds red potatoes, washed and cut into chunks
1 large onion cut into thick wedges
1/2 cup dry roasted cashews
2 tablespoons fresh lime juice

In a heavy soup pot bring the coconut milk to a gentle boil over medium heat. Add pork and reduce heat to a low simmer for about 1 hour, or until the pork is thoroughly cooked.

In a heavy skillet over medium heat, warm the coconut cream until oil begins to appear on the surface. Stir in the curry paste and continue cooking for 3-4 additional minutes.

Combine the curry into the soup pot. Add the potatoes, cardamom, cinnamon, tamarind liquid, and Splenda. Simmer for about 10 minutes. Add the onions and cashews and continue to simmer until the potatoes are cooked. Add lime juice to sharpen the flavor.

Nancie's recipe calls for additional fish sauce(3 tablespoons) and brown or palm sugar instead of Splenda (2 tablespoons). Do to my lifestyle change early in 2005, the dreaded middle-aged white man's disease, and a suboptimal gene set, I've left the fish sauce out of my curry and swapped brown sugar for Splenda with acceptable results. Nancie also calls for beef and dry roasted peanuts; but, I was introduced to mussamun with pork and cashews and prefer them in mine.

Derived from "Real Thai, The Best of Thailand's Regional Cooking" by Nancie McDermott.