If you fancy creating a delicious chicken or beef massaman curry at home, try this recipe from Thai chef, Nawamin Pinpathomrat, a.k.a. Dr Boss. Heat 2 tbsp coconut milk in a large pot with a lid.

This is a wonderfully fragrant slow-cooked Thai-style massaman beef curry. If ox cheek is not available, you can use braising steak or brisket instead. Preheat the oven to 160C/140C Fan/Gas 3.

Massaman curry, as we now know it ... Since the curry landed in a region with a large Muslim community, the recipe has always called for beef or chicken. It uses spices you don’t typically ...

More than 500 plates of this coconutty beef curry hit tables at the Melbourne and Sydney ... They’re all descriptions that could be applied to the restaurant’s massaman curry, which has remained a ...

You can serve this curry with rice, fruit and/or pickled vegetables. I’ve also served it with steamed garlic shoots, which are delicious, if you’re a garlic grower. Season the venison shanks.

If you want more heat in the curry paste, simply throw in extra chillies and adjust the fish sauce, tamarind paste and sugar to taste for the perfect salty, sour and sweet flavour profile.