Method

1. Wash jasmine rice thoroughly and set aside to cook while preparing the curry.
2. Slice beef brisket or off-cuts into large chunks.
3. Heat a deep pan or pot over medium-high heat. Add oil, then the beef.
4. Sear beef until it develops some colour. Remove from the pan and set aside.
5. Add diced onion to the same pan and sauté for about 1 minute.
6. Add The Origin of Taste – Thai Massaman Curry Paste  jar and sauté until fragrant.
7. Add a cinnamon stick and star anise, continuing to sauté briefly.
8. Pour in coconut cream and stock, then return the beef to the pan.
9. Bring to a gentle boil, then reduce the heat and simmer for 30–45 minutes, or until the beef is tender.

Slow Cooker Option (Preferred)
    10. Transfer everything into a slow cooker and cook for at least 3 hours, or until beef is tender.

To Finish

11. Once beef is tender (return to pan if slow cooking), add chopped potato and simmer over low-medium heat for 10–15 minutes, until potatoes are soft and curry has slightly reduced.
12. Season with salt and pepper to taste.
13. Serve with steamed jasmine rice.
14. Garnish with makrut lime leaves, fresh chopped chillies, and 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