Thai Massaman Curry with Venison
User Reviews
4.7
21 reviews
Excellent
-
Prep Time
25 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
6 people
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Calories
437 kcal
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Course
Main Course
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Cuisine
Thai
Thai Massaman Curry with Venison
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This is a great curry for people who don't normally like curry: It is a stolid, meat-and-potatoes meal that doesn't taste as exotic as it really is. And if you use a premade curry paste, available online or in many decent supermarkets, you can make this in the time it takes to cook the potatoes. I made this with venison, but you could use any meat, really. I've seen massaman curry served with everything from tofu to beef to chicken to pork.
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Ingredients
CURRY PASTE
- 7-10 dried hot chiles
- 2- inch stick of cinnamon
- 12 cardamom seeds, or 1/2 teaspoon ground
- 1/2 teaspoon ground nutmeg
- 4 bay leaves, crushed fine
- 1 teaspoon salt
- 8 garlic cloves, minced
- 1/2 cup onion, minced
- 1 tablespoon lard or vegetable oil
- 1 tablespoon minced galangal, fresh or pickled
- 2- inch piece of fresh turmeric or 2 teaspoons powdered
- 1 lemongrass stalk, minced
CURRY
- 1 tablespoon lard or vegetable oil
- 1 large onion, sliced
- 1 pound potatoes, peeled and cut into 2-inch chunks
- 1 14- ounce Can coconut milk
- 3 tablespoon fish sauce or 2 tablespoons soy sauce
- A 2-inch piece of cinnamon
- 4 tablespoons yellow curry paste (if not using the curry paste above)
- 2 pounds venison, trimmed of fat and silverskin and cut into 1-inch cubes
- Chives or cilantro for garnish
Instructions
- If you are making your own curry paste, heat the tablespoon of lard and sauté the onion and garlic until soft and translucent. Let cool a bit and put into a bowl. While the onions are cooking, grind the chiles, cloves, cinnamon, cardamom, nutmeg, bay leaves and salt into a powder. Put the spice mix into the bowl with the onions and garlic. Add the galangal, turmeric and lemongrass and mix everything well. Pound everything into a rough paste and set aside.
- In a large sauté pan or wok, heat the other tablespoon of lard or vegetable oil and sear the onions over high heat. Toss well to combine, then don't move the onions for a minute or two -- you want some char on them. Toss again and let sear one more time.
- Add the potatoes, coconut milk, fish sauce, cinnamon and enough water to just barely cover the potatoes. Mix in the curry paste one tablespoon at a time and stop when it is spicy enough for you. Cover and simmer until the potatoes are tender, about 30 minutes. When the potatoes are tender, mix in the venison and cook gently for 5 more minutes.
- Serve at once with chives or cilantro, rice and a cold beer.
Notes
- I normally make this curry with chunks from the hind leg, but any sinew-free meat works here.
Nutrition Information
Show Details
Calories
437kcal
(22%)
Carbohydrates
13g
(4%)
Protein
38g
(76%)
Fat
27g
(42%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
129mg
(43%)
Sodium
1185mg
(49%)
Potassium
820mg
(23%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
1737IU
(35%)
Vitamin C
8mg
(9%)
Calcium
72mg
(7%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Calories | 437kcal | 22% |
| Carbohydrates | 13g | 4% |
| Protein | 38g | 76% |
| Fat | 27g | 42% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 129mg | 43% |
| Sodium | 1185mg | 49% |
| Potassium | 820mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1737IU | 35% |
| Vitamin C | 8mg | 9% |
| Calcium | 72mg | 7% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
21 reviews
Excellent
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