Lyndey Milan’s Massaman curry of goat

Method

1. For curry paste, roast shrimp paste in a frying pan (or wrapped in foil in the oven for 5 minutes) until fragrant. Blend with chillies, coriander, cumin, cinnamon, cloves and one tablespoon or more of cold water until smooth. Add remaining ingredients, one at a time, blending well after each addition until the mixture forms a thick paste. This makes ½ cup.
2. To make the curry, pre-heat oven to 160°C. Place a wok or heavy pan over medium-high heat. If coconut cream has risen to the top of the tin use this, or else pour in ¼ cup coconut milk and cook, stirring constantly for 3–5 minutes until it separates. If it does not separate, add optional oil. Add ¼ cup curry paste and fry, stirring constantly until fragrant for 1–2 minutes.
3. Add goat to the paste and brown for 2–3 minutes. Add remaining coconut milk, reserving two tablespoons for garnish later, increase heat and bring to boil. Add palm sugar, bay leaves, cardamom, fish sauce and tamarind puree and bring to boil. Cover and place in pre-heated oven to cook for one hour or until goat is nearly tender. Add potatoes, cover and return to oven for a further hour or until everything is tender and the meat is falling off the bones.
4. Serve with steamed rice and topped with chopped roasted peanuts, remaining thick coconut cream and coarsely chopped fresh coriander.

Lyndey’s note: Store excess paste in a clean, airtight jar in the fridge for up to 6 months.