My curry with massaman curry paste

Ingredients for 2 servings:

• 200 g beef, cut into cubes
• 200 g pork, cut into cubes
• 200 g chicken breast fillet(s), cut into cubes
• 1 can coconut milk, unshaken
• 2 tbsp curry paste (Massaman)
• ⅛ liter of water
• 1 small red chili pepper(s), finely chopped
• 2 tbsp oyster sauce
• 2 tbsp soy sauce
• 2 tbsp palm sugar, grated
• 5 shallots, Thai, cut into wedges, alternatively 2 small normal onions
• 1 piece(s) ginger, thumb-sized, cut into fine strips
• 3 garlic cloves, sliced
• 1 red bell pepper(s), cut into pieces
• 3 spring onions, cut into 2 cm pieces

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

not original, but with original ingredients

Heat a wok or saucepan and scoop out about 3-4 tablespoons of the settled coconut cream from the top of the unshaken can of coconut milk. Cook for about 1 minute, stirring constantly, then stir in the curry paste with a whisk. Bring this mixture to a simmer until small bubbles form and the edges change color and become fragrant. Now add the rest of the coconut milk, the water, chili pepper, oyster sauce, soy sauce and palm sugar and bring everything to a boil. Now add the beef and simmer over low heat for about 30 minutes. After 30 minutes, add the pork and Thai shallots. Simmer for another 30 minutes (check the meat occasionally and adjust the cooking time if necessary). Now add the chicken, ginger and garlic and simmer until all the meat is cooked. Just before the end of the cooking time, add the bell pepper and spring onions. Serve with rice. This is not an original recipe, but one I came up with out of necessity when I was missing the right ingredients for another curry – despite that, or perhaps because of that, we really enjoyed it and have been cooking it like this every now and then ever since.