Cut Marylands into two. In a heavy based pot, heat the oil and brown chicken pieces. Add Massaman Blend to the chicken and fry for 3 minutes. Add the remaining ingredients and simmer with the lid off for about 45 minutes, until the chicken is almost falling off the bone.
Serve with fresh coriander, rice and accompaniments.
A simple, easy and comforting Sunday night meal at the end of a busy and tiring week: Massaman beef curry made with a good quality readymade sauce/paste @zestbyronbay, Basmati rice and stir fried veggies. I use Basmati rice as it has a much lower glycemic index. As much as I love Jasmine rice, it has an incredibly high GI! You can substitute the beef with chicken or tofu and veggies. I pressure cooked the beef before adding the coconut milk, but you can use a slow cooker or cook it on the stove top for a few hours until the meat is soft & tender.
Traditionally, potatoes are added to Massaman curry, but combining starchy carbs is never a good idea so I have left them out.
Prep Time: 15 mins
Cook Time: 2-3 hours
2kg Beef Short Ribs (get your butcher to cut them in half across ways)
2 tbsp oil
175g pack Zest Rendang Blend
400 ml coconut milk
20 g toasted desiccated coconut
1 tbl palm sugar (optional)
2 tbls quality fish sauce (optional)
1 cup water
Preheat the oven to 140°C.
Separate all ribs with a sharp knife. In a large pan or roasting tray heat oil take the time to seal the ribs on all sides.
Reduce the heat and add remaining ingredients. Mix well and simmer
Try and make sure all the meat is submerged in sauce. Turn down to low and cover with a tight fitting lid or seal with foil.
Place in oven for 2 hours or until very tender.
Uncover and if you want a drier curry continue to cook until the sauce has reduced.