Jul 09 2026
Restaurants›Miss Phay Cafe›Mussaman Curry & Naan Recipe

Mussaman Curry & Naan Recipe

Inspired by Miss Phay Cafe
Time1h
Serves4

Make Mussaman Curry & Naan Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Mussaman Curry

Naan

Method

Mussaman Curry

  1. 1

    Prepare the Curry Base

    In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Once the oil is hot, add the sliced onion and cook until translucent, about 3-4 minutes.

  2. 2

    Add Curry Paste

    Stir in the Mussaman curry paste and cook for another 2 minutes until fragrant.

  3. 3

    Incorporate Coconut Milk

    Pour in the coconut milk while stirring to combine. Bring the mixture to a gentle simmer.

  4. 4

    Add Vegetables and Tofu

    Add the diced potatoes, sliced carrots, and cubed tofu. Stir gently and let it simmer for 20-25 minutes until the vegetables are tender.

  5. 5

    Season the Curry

    Add soy sauce, lime juice, and crushed peanuts. Stir to combine and let simmer for an additional 5 minutes.

  6. 6

    Garnish and Serve

    Remove from heat, garnish with fresh cilantro, and serve hot.

Naan

  1. 7

    Activate the Yeast

    In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.

  2. 8

    Prepare the Dough

    In a large bowl, mix together all-purpose flour and salt. Add the activated yeast mixture and yogurt. Knead the dough until smooth, about 5-7 minutes.

  3. 9

    Let the Dough Rise

    Cover the bowl with a damp cloth and let the dough rise in a warm place for 1 hour or until doubled in size.

  4. 10

    Shape the Naan

    Punch down the risen dough and divide it into equal portions. Roll each portion into a ball and then flatten into an oval shape.

  5. 11

    Cook the Naan

    Heat a skillet over medium-high heat and brush with vegetable oil. Cook each naan for about 2-3 minutes on each side until golden brown.

  6. 12

    Serve Warm

    Remove from skillet and serve warm alongside the Mussaman curry.

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