Thai Mussaman Potato Curry | How to make Thai Mussaman Potato Curry

By Smita Chandra  |  18th Aug 2015  |  
4.7 from 3 reviews Rate It!
  • Thai Mussaman Potato Curry, How to make Thai Mussaman Potato Curry
Thai Mussaman Potato Curryby Smita Chandra
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Video for key ingredients

  • How to make Coconut Milk

About Thai Mussaman Potato Curry Recipe

A delicious potato and peanut curry with coconut milk from Bangkok

Thai Mussaman Potato Curry, a deliciously finger licking recipe to treat your family and friends. This recipe of Thai Mussaman Potato Curry by Smita Chandra will definitely help you in its preparation. The Thai Mussaman Potato Curry can be prepared within few minutes. The time taken for cooking Thai Mussaman Potato Curry is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Thai Mussaman Potato Curry step by step. The detailed explanation makes Thai Mussaman Potato Curry so simple and easy that even beginners can try it out. The recipe for Thai Mussaman Potato Curry can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Thai Mussaman Potato Curry from BetterButter.

Thai Mussaman Potato Curry

Ingredients to make Thai Mussaman Potato Curry

  • 250 grams baby potatoes about 14-16 small ones
  • 2 tbsp oil
  • 1 medium onion roughly chopped
  • 2 cloves Garlic chopped
  • 1 inch piece ginger or Galangal chopped
  • 2 tbsp unsalted roasted peanuts
  • 3/4 cup premium canned coconut milk well shaken
  • 2 tsp Thai curry powder
  • 2 tsp Brown sugar
  • 2 tsp Fish sauce or salt to taste
  • 1 cup water
  • 1/2 cup halved mini Cherry/Grape tomatoes
  • Juice of 1 lime
  • 2 tbsp fresh cilantro chopped
  • 2 tbsp fresh Basil chopped
  • 1 stalk Lemongrass (optional)
  • soft white parts only roughly

How to make Thai Mussaman Potato Curry

  1. Bring a pot of water to a boil, add potatoes and cook them until just tender but not mushy or falling apart - about 12 - 15 min. Cool, peel and halve them. Reserve.
  2. Meanwhile, warm oil in skillet over medium heat. Add onions, garlic, ginger or galangal, lemongrass and peanuts.
  3. Sauté until lightly browned and softened, about 5-7 min.
  4. Cool slightly (about 5 min), then transfer to the jar of a blender, along with the coconut milk, curry powder, sugar, fish sauce (or salt to taste) and water. Blend to a smooth paste.
  5. Transfer this paste back into the skillet, set over medium heat.
  6. Add reserved potatoes, stir to mix, cover skillet and cook until mixture starts to bubble.
  7. Reduce heat to low and cook for 15 min. or until potatoes are very soft and sauce is thick. Stir occasionally.
  8. Fold in tomatoes, lime juice and fresh herbs. Cover and let curry rest 5 min. before serving

My Tip:

This curry sauce can also be used with chicken or paneer

Reviews for Thai Mussaman Potato Curry (3)

Jharna Thethi7 months ago

Where do we get thai curry powder

bina bedi2 years ago

Can't have enough of potatoes !

Sheeba Bedi3 years ago

Looks very yumm, can't believe that this could also be really healthy as well, can't wait to try it :D