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Thai Mussaman Potato Curry

Smita Chandra
0 minutes
Prep Time
30 minutes
Cook Time
4 People
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ABOUT Thai Mussaman Potato Curry RECIPE

A delicious potato and peanut curry with coconut milk from Bangkok

Recipe Tags

  • Veg
  • Everyday
  • Thai
  • Simmering
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. 250 grams baby Potatoes about 14-16 small ones
  2. 2 tbsp Oil
  3. 1 medium Onion roughly chopped
  4. 2 cloves Garlic chopped
  5. 1 inch piece Ginger or Galangal chopped
  6. 2 tbsp unsalted roasted Peanuts
  7. 3/4 cup premium canned Coconut milk well shaken
  8. 2 tsp Thai curry powder
  9. 2 tsp Brown sugar
  10. 2 tsp Fish sauce or salt to taste
  11. 1 cup Water
  12. 1/2 cup halved mini Cherry/Grape Tomatoes
  13. Juice of 1 lime
  14. 2 tbsp fresh Cilantro chopped
  15. 2 tbsp fresh Basil chopped
  16. 1 stalk Lemongrass (optional)
  17. soft white parts only roughly


  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

Reviews (3)  

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Jharna Thethi
Jharna Thethi   Nov-15-2017

Where do we get thai curry powder

bina bedi
bina bedi   Jan-29-2016

Can't have enough of potatoes !

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