Massaman (Mussaman) Curry

Also: Mussaman, Muslim Curry

A vegetarian recipe for a great Southern Thai comfort food. The fusion of Thai cuisine with Muslim Malay and Indian cultures that occurs in Thailand's southern provinces produces a unique style of cuisine, full of great aromatics and flavors. My version of this curry follows a slightly traditional (except for the gluten) path and is made with wheat gluten, onions, and potatoes.

1 cup coconut milk
2 TB massaman curry paste
3 TB palm sugar
2 TB tamarind water
1 fresh bay leaf
1/2 cup cashews, lightly roasted
1.5 cups potato, cubed
1 medium onion, chopped
1.5 cups wheat gluten, cubed
8 pods of white cardamom
1 TB mushroom-flavored soy sauce

Add curry paste, cardamom, palm sugar, tamarind, and bay leaf to coconut milk in pan and stir to combine. Meanwhile, lightly brown wheat gluten, potato, and onion in a separate pan. After the coconut curry mixture has cooked for about 5 minutes, add gluten, potato, and onion, and stir. Once potatos are cooked through, add cashews and soy/veggie fish sauce, stir, and serve.

For Mussaman Curry Paste:

1 tsp galangal
1/4 cup garlic
1/4 cup shallots
1 tsp fresh minced lemongrass
2 cloves
1 tsp. cumin seed
1 TB coriander seed
6 black peppercorns
1/2 cinnamon stick
1/8 tsp. fresh grated nutmeg
12 dried red chilis
1 tsp. cilantro root
1 tsp. kaffir lime leaf, finely chopped
1 tsp. soybean paste

Toast coriander seed, chilis, cumin seed, peppercorns, cinnamon, and cloves over medium-low heat until slightly browned and aromatic. Add nutmeg to mixture and grind in a spice grinder. Add ground spice to rest of ingredients in a mortar and pestle or food processor and pound/pulse until you get a smooth paste. Keeps in the refrigerator for a few weeks.