Ingredients
- 1 jar The Origin of Taste – Thai Massaman Curry Paste (or amount to taste)
- 1 – 1.2 kg Beef Brisket or Beef off-cuts or swap with protein of your choice
- 400ml coconut cream
- 400 ml liquid stock or one tablespoon of stock powder mixed with 400ml
- 300 g Potato cut into large chunks
- 1 brown onion, sliced
- 1–2 tbsp olivel oil
- 1 Cinnamon Stick
- 2 Star Anise
- Salt and Pepper to taste
- 2 cups Jasmine Rice 3 cups of water for cooking rice
Method
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Brown the beef: Heat oil in a large pot over medium heat. Add beef and brown on all sides. Remove and set aside.
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Fry the curry paste: Add 2–3 tablespoons of The Origin of Taste curry paste (or more for stronger flavour) to the pot. Fry gently for 1–2 minutes until fragrant.
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Simmer: Return beef to the pot. Add coconut milk and stock, stirring to combine. Bring to a gentle simmer.
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Season: Stir in fish sauce, tamarind paste, and sugar. Cover and simmer for 1½ to 2 hours, or until beef is tender.
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Add vegetables: Stir in potatoes and onion. Simmer uncovered for 20–30 minutes, or until vegetables are soft and sauce is slightly thickened.
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Serve: Top with roasted peanuts if using. Serve hot with jasmine rice.
- Optional Extras for Garnish to really get it happening
- Makrut Lime Leaf
- Chopped fresh Chilli if you like it hot
- Crispy Fried Shallots
Market Tip
You’ll find The Origin of Taste at the market with their full range of authentic Thai curry pastes – handmade in small batches using real herbs and spices. Grab a jar on Sunday and try this simple, crowd-pleasing curry at home.
By: The Origin of Taste
