This recipe is adapted from one by Martin Boetz, long-time chef at Longrain and now with his own venture The Cooks Co-op. 


  • 400 ml (131/2 fl oz) coconut cream

  • 2 tablespoons extra-virgin olive oil (optional)

  • 400–450 g (14 oz–1 lb) venison osso bucco

  • 1 teaspoon palm sugar (jaggery)

  • 40–60 ml (11/4–2 fl oz) fish sauce, to taste

  • 60–100 ml (2–31/2 fl oz) tamarind purée, to taste

  • 5 bay leaves

  • 5 cardamon pods, toasted

  • 1 large orange sweet potato, peeled and cut into 2 cm (3/4 in) dice

  • Steamed rice to serve

  • 80 g (23/4 oz/1/2 cup) unsalted roasted peanuts, chopped, to serve

  • 1/2 cup fresh coriander (cilantro) leaves, coarsely chopped, to serve

  • Massaman curry paste

  • 2 teaspoons ground coriander

  • 1/4 teaspoon ground cloves

  • 1 teaspoon ground cinnamon

  • 2 teaspoons ground cumin

  • 1 teaspoon shrimp paste, roasted

  • 3 garlic cloves, finely chopped

  • 1 medium (150 g/51/2 oz) brown onion, chopped

  • 8 long red chillies, seeded and roughly chopped

  • 1 stem lemongrass, trimmed, white part chopped

  • 3 cm (11/4 in) piece fresh galangal, peeled and chopped


  • 1.

    To make the curry paste, blend the coriander, cloves, cinnamon, cumin, shrimp paste and 1 tablespoon or more of cold water until smooth. Add the remaining ingredients, one at a time, blending well after each addition until the mixture forms a thick paste. This makes 125 g (4 oz/1/2 cup).

  • 2.

    To make the curry, preheat the oven to 160°C (320°F).

  • 3.

    Place a wok or heavy pan over medium–high heat. If the coconut cream has risen to the top of the tin, use this, or else pour in 125 ml (4 fl oz/1/4 cup) coconut milk and cook, stirring constantly for 3–5 minutes, until it separates. If it does not separate, add the optional oil. Add 60 g (2 oz/1/4 cup) curry paste and fry, stirring constantly until fragrant, for 1–2 minutes.

  • 4.

    Add the venison to the paste and brown for 2–3 minutes. Add the remaining coconut milk, reserving 2 tablespoons for garnish later. Increase the heat and bring to the boil. Add the palm sugar, fish sauce, tamarind purée, bay leaves and cardamom and return to the boil. If necessary, add 100 ml (31/2 fl oz) or so of water to almost cover the venison and keep it moist. Cover and cook in the oven for 1 hour or until the venison is nearly tender. Add the sweet potato, cover and return to the oven for a further hour or until the potato is tender.

  • 5.

    Serve with steamed rice topped with the chopped roasted peanuts, remaining thick coconut cream and the coriander.

  • Lyndey’s note:

  • 1.

    Store any excess paste in a clean, airtight jar in the refrigerator for up to 6 months. Roasting the shrimp paste really brings out the flavour. Simply wrap it in foil and roast in the oven for 5 minutes or toast it in a frying pan.

  • Wine pairing:

  • 1.

    A curry like this with coconut milk works fantastically with a shiraz that has been in American oak, as this can give the same coconut character. Try one from the Barossa Valley.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 6977kj
  • Fat Total 391g
  • Saturated Fat 84g
  • Protein 764g
  • Carbohydrate 129g
  • Sugar 39g
  • Sodium 1107mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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