Recipe by Joe Leckie, Photography by Dan Tyler Ross

Venison massaman curry, steamed rice & buttered paratha

A fragrant venison massaman curry served with steamed rice and buttered paratha. A warming, flavour-packed recipe made with tender wild venison.

Serves: 6
Difficulty: Intermediate
Prep time: 45 minutes
Cook time: 6 - 8 hours

Venison Massaman Recipe Overview

If you are looking for a rich, aromatic, and deeply satisfying meal, this Venison Massaman Curry is the pinnacle of comfort food. By swapping traditional beef for wild venison, you introduce a lean, nutrient-dense protein that pairs perfectly with the sweet and savoury notes of a classic Thai Massaman sauce. Served with fluffy steamed jasmine rice and buttery paratha, this is a restaurant-quality meal you can master at home.

What is Massaman Curry?

Massaman curry is a unique fusion of Thai and Indian influences. Unlike the fiery heat of a Green Curry or the herbal notes of a Red Curry, Massaman is known for its mild, nutty, and slightly sweet profile. Historically influenced by Malay and Indian spice traders, it incorporates "dry" spices that aren't typically found in other Thai curries.

The flavour profile is characterised by:

• Aromatic Spices: Cinnamon, star anise, and cardamom.

• Sweetness: Often derived from tamarind.

• Richness: A heavy base of coconut milk.

• Savouriness: The essential umami punch from fish sauce.

By using venison - a wild protein with a deep, earthy flavour - you enhance the traditional Massaman profile, creating a dish that blends both exotic and rustic tastes.

Ingredients for Massaman Curry

To achieve the best results, start with high-quality, ethically sourced meat. The Noble & Wild Diced Venison is perfect here as it is pre-cut and ready for slow braising.

The Base:

• 500g Noble & Wild Diced Venison: Sustainably sourced Scottish venison.

• 1 Jar High-Quality Massaman Paste: Look for brands with high percentages of lemongrass and galangal.

• 2 Tins (800ml) Coconut Milk: Use full-fat for the creamiest texture.

The Aromatics & Seasoning:

• 2 Cinnamon Sticks: Provides that signature woody sweetness.

• 5 Star Anise: Adds a subtle liquorice-like depth.

• 2 tbsp Tamarind: For a tangy, sour contrast.

• 2 tbsp Fish Sauce: For depth and saltiness.

• 3 tbsp Sugar: To balance the acidity.

Vegetables & Sides:

• 200g Large Potatoes: Peeled, boiled, and cut into chunks.

• 200g Jasmine Rice: Fragrant and light.

• 1 Pack Paratha: A flaky, layered flatbread.

• Garnish: Fresh lime, crispy shallots, and fresh coriander.

Preparing the Venison

Preparation is the secret to a great curry. Since venison is leaner than beef, you must treat it with care during the searing phase.

1. Bring to Room Temperature: Remove your Noble & Wild diced venison from the fridge 30 minutes before cooking. This ensures the meat doesn't "shock" when hitting the pan, which can lead to toughness.

2. Pat Dry: Use a paper towel to remove excess moisture from the meat. Dry meat browns; wet meat steams.

3. Sear: Place a heavy-based pan over high heat. Add a splash of neutral oil. Brown the venison in small batches. Do not overcrowd the pan, as this lowers the temperature.

4. Deglazing: Once the meat is browned and removed, you’ll notice dark bits (fond) on the bottom of the pan. These are concentrated flavour gems that will be incorporated back into the sauce during the next step.

How to Cook the Massaman Curry

The magic of this recipe happens in the oven. The gentle, consistent heat of a 95°C oven allows the venison to tenderise without boiling the coconut milk, which can cause the sauce to split.

1. Cook the Paste: Turn the heat down to medium and add the Massaman curry paste to the residual fat in the pan. "Fry" the paste for about 5 minutes until it becomes highly fragrant and the oils begin to separate.

2. Combine: Slowly pour in the coconut milk, mixing to incorporate the paste. Add the fish sauce, tamarind, star anise, cinnamon sticks, and sugar. Simmer for 10 minutes to allow the flavours to marry.

3. Braise: Add the browned venison back into the pan. Ensure the meat is mostly submerged. Cover with a tight-fitting lid.

4. Slow Roast: Place the pan in an oven set to 95°C. Leave it to cook slowly for 6 to 8 hours. For the best texture leave this overnight.

5. Cooling: Once cooked, remove from the oven. Let the curry cool completely. Like many stews, Massaman often tastes even better the next day after the spices have fully permeated the meat.

Making Steamed Rice and Buttered Paratha

A great curry deserves great sides. The combination of jasmine rice and paratha provides two different textures to soak up the rich Massaman sauce.

Perfect Steamed Jasmine Rice:

• Rinse 200g of jasmine rice under cold water until the water runs clear. This removes excess starch and prevents stickiness.

• Use the ratio of 1 part rice to 1.5 parts water.

• Bring to a boil, then turn the heat to the lowest setting, cover, and steam for 10 to 12 minutes. Turn off the heat and let it sit (still covered) for another 5 minutes before fluffing with a fork.

Buttered Paratha:

• Heat a dry frying pan over medium-high heat.

• Cook the paratha for 1 to 2 minutes on each side until golden brown spots appear and the layers puff up.

• Immediately upon removing from the pan, brush generously with melted butter. The steam from the bread will pull the butter into the flaky layers.

Serving Suggestions for Massaman Curry

Presentation is key for a dish this rich. When you are ready to serve, reheat the curry gently on the stovetop. Add your pre-boiled potato chunks during the final 10 minutes of reheating so they soak up the sauce without falling apart.

• The Bowl: Serve a generous portion of curry in a wide bowl.

• The Crunch: Sprinkle a handful of crispy fried shallots over the top. This provides a necessary textural contrast to the soft meat and potatoes.

• The Freshness: Add a sprig of fresh coriander and a wedge of lime. The acidity of the lime cuts through the richness of the coconut milk.

• The Side: Plate the rice in a small mound and stack the warm, buttered paratha on a side plate.

Tips and Storage for Massaman Curry

Storage and Freezing:

• Fridge: This venison massaman curry keeps beautifully in the fridge for up to 3 days. In fact, it is one of those rare dishes that improves with age.

• Freezer: You can freeze the curry (without the potatoes, as they can become grainy) for up to 3 months. Thaw overnight in the fridge before reheating thoroughly on the stove.

Reheating: If the sauce has thickened too much in the fridge, simply add a splash of water or extra coconut milk when reheating to bring it back to the desired consistency.