The recipe calls for oxtail which is a cheap but delicious cut. It's also highly nutritious as it contains marrow. The two downsides to oxtail is that it's high in fat (which turns to liquid when cooked then floats to the top so is easily removed) and needs to be cooked for a while... Like chuck and gravy steak which you could use to substitute the oxtail if desired.
I also made the pickled salad that the recipe called for which was a simple delicious salad offered freshness to the heavy curry. Which by the way was absolutely delicious. I cheated a little I have to say. I browned the meat then simmered it in the pineapple juice as called for in the recipe. I did it on the stove but next time I'll do it in the oven as simmering on the stove meant the juice kept evaporating and needed topping up whereas in the oven it would have been fine. The recipe calls for a pressure cooker which would be the best option.
For the curry paste (instead of making the one in the recipe) I used Volcom curry paste found in your local supermarket but I used additional ingredients to make it as similar to the mkr recipe as possible.
I cooked off the curry paste as you do, added coconut cream (coconut milk makes a thinner curry) and to that I added one onion chopped (shallots are best but i didnt have any) 4 potatoes, cubed, a cinnamon stick and 4 cardamom pods. I seasoned with fish sauce and brown sugar then let that simmer on low for a little while (approx 15 mins). Then I transferred the meat over to the curry sauce and let it cook a little longer, maybe another 15... It was the best Massaman I've ever had! The pineapple juice really made a difference! This recipe is definitely a keeper!
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