Elk Curry Recipe – Thai it, You Might Like it
Massaman Elk Curry
Bored of the same old meat and potatoes? Spice them up with this classic Thai recipe substituting elk for beef. The rich coconut milk and savory spices with just the right amount of sweet and salty will make you want to switch this out for your traditional beef stew. Serve over rice and take your elk meat for a little trip to the East.
- 1 lb elk steak, cut into bite sized pieces
- 2 T oil
- 2 T Massaman curry paste
- 2 med onions, chopped
- 4 potatoes, chopped into bite sized pieces
- 2 ½ C (600 ml/20 fl oz) coconut milk
- ¼ tsp ground cardamom
- 1 cinnamon stick
- 1 T tamarind sauce (lime juice can be used as substitute)
- 3 T brown sugar
- 1 C water
- 1 ½ T fish sauce
- ¼ C chopped roasted peanuts
1. Heat oil in pan, add diced elk to pan and stir-fry until browned. Remove from pan and set aside on paper towel.
2. Add Massaman curry paste to the pan and stir for one minute in residual oil. This will open up the curry flavors. Add onions and stir-fry until caramelized, then add coconut milk and let it cook for 5 minutes on high heat.
3. Return meat to pan, add water, cinnamon stick, ground cardamom, chopped potato, and tamarind sauce. Simmer it for an hour, or until potato and meat are fully cooked. Cover if curry starts evaporating faster than wanted.
4. Add fish sauce, brown sugar, and chopped roasted peanuts. Simmer for 15 minutes longer. More sugar or fish sauce can be added to taste. Serve with steamed rice.