1kg       meat cut into 3 cm cubes

½ cup    massaman curry paste

300g      potatoes, quartered

375ml    coconut milk

1           brown onion, finely chopped

2 cups   chicken stock ( water)

2 tbsp    vegetable oil

2 tbsp    fish sauce

2 tbsp    palm sugar

2 tbsp    roasted peanuts

2 tbsp    tamarind juice



1  Heat oil in a large, non-stick saucepan over high heat and brown the meat. Remove the meat and set it aside.

2. Cook 100ml coconut cream in a wok over medium – high heat until split. Add curry paste and fry until fragrant (1-2 minutes).

3. Add meat and stir until well combined. Then add remaining coconut milk and simmer over medium heat, stirring occasionally.

4. Add stock and potatoes. Increase heat to high and bring to the boil  and add onion and reduce heat to medium-low. Simmer, uncovered, for 1 hour to 1 hour 15 minutes or until meat is tender.

5. Add  fish sauce, tamarind juice and brown sugar. Serve with steamed rice, sprinkled with peanuts and coriander.


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