3 Reviews

Of course I couldn't resist adding my own flair to this recipe and making substitutions based on what I had on hand, but it was a cinch to make and turned out *phenomenal*. I used beef base instead of water, red pepper flakes instead of chilis, cut back on the fish sauce by 1 tbspn, added cilantro and basil, threw in a pinch of sassafras, sea salt and course ground black pepper, and added minced garlic and ginger while simmering. Will definitely make this again, as it is much more simple and fun to put together than the true Thai version. Thanks for sharing!

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Laneydey September 25, 2011

We made some changes to the recipe- added some ginger, garlic and a red bell pepper. Without some additions this might be kind of boring- it was still a tad bland even with our suppliments. Anyhow, it was pretty good - an interesting Thai version of "meat and potatoes". The peanuts are a nice addition. We served over a small amount of rice (didn't want it to be TOO starchy, but it did have sauce to soak up). Was very tasty, not too exceptional, but definitely good! Next time I might experiment with some other Thai-style additions like keffir lime leaves or maybe some basil. Thanks for posting! This made a nice dinner.

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Roosie July 20, 2004

I made this directly according to the recipe. It was good. It wasn't incredible, but it was a solid good decent meal. Very easy, minimal amount of time.

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Kimke January 30, 2004
Mussamun Beef Curry