Massaman Venison Curry Massaman Venison Curry
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Prep 5 minutes
Total 3 hours 30 minutes
Serves
US | Metric
Ingredients
  • 2 x Fallow Shanks (approx 700g ea)
  • 400 ml Coconut milk
  • 250 g Thai Massaman Paste
  • 1 litre chicken stock
  • 2 onions, roughly chopped
  • 10 baby new potatoes
  • 100 g peanuts, finely chopped
  • 2 tbsps fresh coriander, chopped
  • Red chillies, sliced (optional)
  • 4 tbsps water/4 tbsp cornflour
  • Rice

Massaman Venison Curry

  1. Preheat oven to 160℃ (fan assisted)
  2. Chop the onions and cut potatoes in half then pop them in the bottom of a large casserole/roasting tray and place the venison shanks on top.
  3. In a large bowl combine the coconut milk, chicken stock and Massaman paste then pour over the shanks. Cover with foil and cook for 2 hours then remove the foil and cook uncovered for a further hour.
  4. Once cooked, remove the shanks and cover with foil. Pour some of the sauce into a saucepan and add the cornflour/water slurry to thicken over a medium heat.
  5. Cook the rice as per guidelines.
  6. When you are ready to serve, plate up with rice and place the shank on top (you can also cut the meat off the bone and dice it).
  7. Pour the thickened sauce on top and garnish with peanuts, coriander and chillies

Massaman Venison Curry

favorite
print
rate
Prep 5 minutes
Total 3 hours 30 minutes
Serves
US | Metric
Ingredients
  • 2 x Fallow Shanks (approx 700g ea)
  • 400 ml Coconut milk
  • 250 g Thai Massaman Paste
  • 1 litre chicken stock
  • 2 onions, roughly chopped
  • 10 baby new potatoes
  • 100 g peanuts, finely chopped
  • 2 tbsps fresh coriander, chopped
  • Red chillies, sliced (optional)
  • 4 tbsps water/4 tbsp cornflour
  • Rice
  1. Preheat oven to 160℃ (fan assisted)
  2. Chop the onions and cut potatoes in half then pop them in the bottom of a large casserole/roasting tray and place the venison shanks on top.
  3. In a large bowl combine the coconut milk, chicken stock and Massaman paste then pour over the shanks. Cover with foil and cook for 2 hours then remove the foil and cook uncovered for a further hour.
  4. Once cooked, remove the shanks and cover with foil. Pour some of the sauce into a saucepan and add the cornflour/water slurry to thicken over a medium heat.
  5. Cook the rice as per guidelines.
  6. When you are ready to serve, plate up with rice and place the shank on top (you can also cut the meat off the bone and dice it).
  7. Pour the thickened sauce on top and garnish with peanuts, coriander and chillies