Beef Brisket Massaman Curry



1kg Diced beef brisket 

1L coconut milk

1 red chilli, sliced

4 large garlic cloves, peeled

3cm ginger piece
2 kafir lime leaves 

⅓ cup Massaman curry paste
1 cup 1cm diced orange kumara/sweet potato

1 Tbsp fish sauce

Juice of 1 lime 

1 tsp brown sugar 

Crispy shallots, coriander, and rice to serve




  1. Preheat your oven to 170 degrees celsius. Lay the diced brisket in a roasting tray, and pour over 600ml coconut milk, chilli, garlic cloves, ginger and kafir lime leaves. Cover tightly with tin foil and place in the oven for 3-4 hours or until the meat becomes tender.
  2. Bring a wok to medium-high heat. Lightly fry the curry paste, then pour in the remaining coconut milk and diced kumara. Add the cooked beef, and reduce to a simmer for 20-30 minutes or until the kumara is tender. 
  3. Add the fish sauce, lime and brown sugar, adding more to taste if necessary. Cook for a final 2 minutes, then garnish with crispy shallots and coriander. 


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