Massaman Fable Curry
Traditional Thai- and Indian-style curry-fusion with Fable Plant Based Braised Beef
Preparation Time: 15 minutes
Cook time: 45 minutes
Serves: 4
Cook time: 45 minutes
Serves: 4
Mild in heat and loaded with warm spices. Enjoy!
Ingredients
- 1 tbsp Tamarind pulp (with ½ cup boiling water)
- 2 tbsp Oil
- 500g Fable
- 500ml Coconut Milk
- 4 Cardamon Pods, bruised
- 500ml Coconut Cream (do not shake the tins)
- 2-3 tbsp ready-made Massaman curry paste
- 8 baby Onions
- 8 baby Potatoes, cut in half if too large
- 2 tbsp Fish Sauce (or your vegan preferred option)
- 2 tbsp Sugar
- 70g unsalted Roasted Ground Peanuts
- 1/2 handful Coriander (Cilantro) leaves to serve
Optional
- Red Chilli to serve
- Rice
- Naan
Method
- Put the tamarind pulp and ½ cup boiling water in a bowl and set aside to cool. When cool, mash the pulp to dissolve in the water, then strain and reserve the liquid. Discard the pulp.
- Heat the oil in a wok or a large saucepan and cook Fable over high heat for 3-5 minutes, or until browned. Remove with slotted spoon and set aside to add back in later.
- Fry the potatoes and cardamon pods for 3-5 minutes, then add the coconut milk and simmer for 25 minutes.
- While the potatoes are cooking, put the thick coconut cream from the top of the tins in a saucepan bring to a rapid simmer over medium heat stirring occasionally, and cook for 5-10 minutes, or until the mixture ‘splits’ (the oil starts to separate).
- Add the curry paste and onion, cook for 5 minutes or until paste becomes aromatic and onions soften.
- Add the slightly fried fable, potato mixture, fish sauce, sugar, peanuts and tamarind liquid, and let simmer for 10-15 minutes.
- Garnish with fresh coriander leaves.
- Serve HOT with your side dish of choice.
4 Comments
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I made this tonight, and it was delicious! I used cinnamon instead of cardamon and tamarind paste instead of pulp, but it tasted devine. I look forward to trying many other recipes using fable meat.
That’s so great! Thank you so much for the tip as well! We will make sure to try it too! And please let us know if you would like to see any other recipes in the future as well.
Thanks!
What is a suggested “vegan preferred option” for fish sauce, pls
Hi Cecil, Thank you so much for the excellent question. There are may types of vegan fish sauces available in retail, and some even just substitute with soy sauce. We like to use coconut aminos, which is available in the healthfood section at many of the large Australian retailers.
If you would like to experiment a little further, we can also recommend attempting to make your own vegan fish sauce (hint: this includes even more shiitake mushrooms, which we consider a win). All the best with this dish. We’d love to hear what you think!