Kangaroo Massaman Curry
Kangaroo Recipe
1Setup & Prepare
About This Recipe
Tender kangaroo simmered in aromatic massaman curry with potatoes, peanuts, and coconut milk—a Thai-Australian fusion classic.
Cultural Context
(140 words) Massaman curry, with its Persian-influenced blend of warm spices, peanuts, and coconut milk, is one of Thailand's most beloved dishes. The mild, aromatic curry has been enthusiastically adopted in Australia, where Thai restaurants rank among the most popular dining options. Australian chefs discovered that kangaroo works beautifully in massaman curry—the slow simmering tenderizes the meat while the rich coconut-peanut sauce adds the fat kangaroo naturally lacks. This curry represents the successful fusion of Thai and Australian culinary traditions. The result is less heavy than traditional beef massaman while maintaining complex, layered flavors. In Australian-Thai restaurants from Brisbane to Perth, kangaroo massaman has become a signature dish that respects both Thai cooking traditions and Australia's unique proteins. This recipe brings restaurant-quality results to home kitchens.
2Ingredients
Shopping List
3Cooking Instructions
- Heat vegetable oil in large pot or Dutch oven over medium heat. Add massaman curry paste and fry for 2-3 minutes, stirring constantly, until fragrant and darkened.
- Add thick coconut cream from top of can (reserve the thinner milk) and cook with curry paste for 3-4 minutes until oil begins to separate and mixture becomes very aromatic.
- Add kangaroo cubes and stir to coat completely in curry paste. Cook for 5 minutes, browning meat lightly.
- Add remaining coconut milk, water, fish sauce, palm sugar, tamarind paste, bay leaves, cinnamon, cardamom, and star anise. Stir well and bring to boil.
- Reduce heat to low simmer, cover partially, and cook for 1½ hours, stirring occasionally. Check liquid level and add more water if curry becomes too thick.
- Add potatoes and onion wedges. Continue simmering for 30-40 minutes until potatoes are tender and kangaroo is very tender.
- Stir in roasted peanuts and simmer for 5 more minutes. Taste and adjust seasoning—massaman should be balanced between sweet, salty, and slightly sour. Add more fish sauce, palm sugar, or tamarind as needed.
- Remove whole spices if desired. Serve curry over steamed jasmine rice, garnished with cilantro, fried shallots, and lime wedges.
4Chef's Notes & Pairings
Chef's Notes
- Massaman curry paste is available at Asian grocery stores; it's worth seeking out for authentic flavor.
- The curry should simmer gently—boiling makes kangaroo tough.
- Potatoes should be tender but not falling apart; add them when the meat is nearly done.
- Traditionally served with pickled vegetables or cucumber relish to cut through richness.
- The curry tastes even better the next day after flavors have melded overnight.
Wine Pairing
Off-Dry Gewürztraminer or Riesling – A slightly sweet, aromatic white wine balances the curry's complex spices and rich coconut sauce.
Nutrition Facts
(per serving) Calories: 520 | Protein: 44g | Fat: 26g | Carbohydrates: 32g | Sodium: 880mg
