BEEF BRISKET MASSAMAN CURRY
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
- 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.
- 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.
- 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.