serves
4
prep
15 minutes
cook
1:25 hour
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
1:25
hour
difficulty
Easy
level
Ingredients
- 2 tbsp butter
- 2 tbsp Massaman curry paste
- 1.4 kg diced goat leg
- 240 ml coconut milk
- 240 ml beef stock
- 3 tbsp fish sauce
- 3 tbsp tamarind paste
- 3 tbsp palm sugar
- ½ cup raw peanuts
- 4 makrut lime leaves
- 700 g chat potatoes, peeled, halved
- 20 ml sweet chilli sauce
- steamed jasmine rice and coriander leaves (optional), to serve
Instructions
Heat butter in a pan until melted. Add the curry paste and stir for 3 minutes on medium heat.
Add the diced goat, stirring to coat with paste, and cook for about 4 minutes, until browned.
Stir in the coconut milk, beef stock and fish sauce. Add the tamarind paste and palm sugar until they dissolve into the curry, then add the peanuts and makrut lime leaves. Bring to a full simmer, reduce heat to low and simmer for 1 hour.
Drop the potatoes into the mixture and continue simmering on low heat until the goat meat is tender and potatoes are tender but still firm.
Stir in the sweet chilli sauce. Serve on steamed rice and sprinkle over coriander.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
