Mussaman Beef Curry is my personal favourite of all the conventional Thai curries that we know and love; I find it has a depth of flavour that is sometimes absent in other Thai curries. In particular, the aromatics in this recipe give a smoky edge to the sauce that takes the curry to a whole new level.
The irony about this particular mussaman curry recipe is that it’s actually adapted from one by a television chef who thoroughly irked me for turning his nose up at ready-made pastes, but I must confess that I found his technique for making of this curry surprisingly authentic. Nevertheless, I still felt the need to tweak it here and there. Of course his version requires the “essential” homemade paste made out of 14 additional ingredients, my does not. Both versions taste wonderful, but only one takes half the effort and expense. I’m Asian and I know which one I’m calling my own.