Gastronomixs

Thai massaman goat curry

Massaman is a mild Thai curry. The curry paste contains ingredients that are not typically Thai, such as cumin, star anise, nutmeg, and cinnamon. This curry may also have originated in Persia. Instead of the usual beef or lamb, we have used goat in this dish.

Creation by Thomas Dotinga, ROC Friese Poort, Sneek, the Netherlands.

Thai massaman goat curry

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,950 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

bunch

coriander

10

g

turmeric

5

g

cloves, ground

4

g

chilli powder

8

g

fennel seeds

4

g

cumin

4

g

curry powder

40

g

cardamom pods

100

g

cashew nuts, unsalted

1

litre

coconut milk

3

 

bay leaves

9

 

lime leaves

6

stalks

lemongrass

1

 

cinnamon stick

1

 

star anise

100

ml

neutral oil

1

kg

hind leg of goat

100

ml

fish sauce

3

 

limes, juice and zest

5

 

potatoes, waxy

100

g

mangetout

100

g

chestnut mushrooms

Preparation method

  • Toast the cashew nuts in a frying pan.
  • Leave the nuts to cool and then mix with the coriander, turmeric, cloves, chilli powder, fennel seeds, cumin, curry powder, oil, fish sauce, cardamom, and lime juice and zest in a thermo blender to make a smooth paste.
  • Bring the coconut milk to the boil together with the lemongrass, bay leaves, lime leaves, cinnamon, and star anise.
  • Add half of the curry paste to this mixture and leave to infuse for at least two hours.
  • Clean the goat’s leg and remove the bones and membrane.
  • Cut the meat into small cubes.
  • Heat a pan with oil to the point where the oil starts to smoke and fry the goat meat.
  • Sieve the curry, add the fried meat, and leave to braise until done.
  • Chop the potatoes into the desired shape and add to the curry.
  • Do the same with the mangetout and chestnut mushrooms when the potatoes are done.
  • Add fish sauce to the curry to taste.

Serving suggestions

  • As a main course served with basmati rice.
  • You could also use the curry paste as a basis for a sauce or soup.

Previous page