Ruth's Mussamun CurrySubmitted by: RUTHXG
IntroductionMy version of the curry I always request in Thai & Vietnamese restaurants. My version of the curry I always request in Thai & Vietnamese restaurants.
1 T. cold-pressed safflower oil
1 T. peanut oil
1 med. onion (about 1 cup), coarsely chopped
1 jalapeĆ±o pepper, diced
1 clove garlic, diced
2 t. salt
1 T. curry powder
1/4 t. cinnamon
1/4 t. cardamom
1/4 t. turmeric
Shake of cayenne pepper if you like spicy food
1.5 c. water
1 med. sweet potato
1 parsnip (can substitute potato)
1/3 head cauliflower
4/10 block extra firm tofu
5 oz. Trader Joe's light coconut milk
2 T. cornstarch
2 T. dry roasted peanuts
Add water, chunks of sweet potato & parsnip, followed by cauliflower (separated into small flowerets) & tofu (cut up in chunks). Cook about 20 minutes over medium-low heat.
Pour coconut milk in a bowl & stir in cornstarch until reasonably smooth. Add to simmering curry & heat briefly to thicken.
Serve over rice, sprinkling peanuts on top. Makes about 5 generous servings.
Number of Servings: 5
Recipe submitted by SparkPeople user RUTHXG.