This recipe is taken from Rick Stein's Far Eastern Odyssey
Rick Stein says: "I found this curry at the hotel I was staying at during filming, the Royal Orchid Sheraton on the Chao Phraya river in the centre of Bangkok.
The Thai restaurant there, called Thara Thong, was unexpectedly good, and I say this because you don’t usually expect to find a really good restaurant in a giant hotel catering for international conferences.
The chef was very much a home-style cook specializing in royal Thai cuisine, albeit with a no-nonsense head-chef demeanour about her.
The mussaman curry is the Thai version of the Muslim curries of northern India, made really special by the use of fish sauce, shrimp paste, lemongrass and palm sugar, but the element I find beguiling is the black cardamom, which gives the curry a delightfully smoky flavour."
These are the recommended amounts required for a meal for four people. Please adjust the amounts accordingly for more or less people. Also you might already have some of these Thai food ingredients in your larder, so please set the quantity to zero for any ingredients that you already have.
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Preparation Time: 20 minutes
Cooking Time: 40 minutes
Ready In: 1 hour
Amount per serving
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